Orange Blossom Special
  • 5-6 cupfuls of sliced Swiss chard, stems removed and cut into pieces separately
  • 1 large shallot, sliced into rings
  • 2 large, fresh oranges, cut into 1” cubes
  • 3 or more Tablespoons roughly chopped pistachios
  • Extra virgin olive oil
  • Salt & pepper
  1. Saute the chard stems in 1 Tablespoon olive oil until tender, about 10 minutes. Salt to taste.
  2. In a small pan, saute the shallot in 1 Tablespoon olive oil until deep brown and almost crispy.
  3. Add the sliced chard to the chard stems and cook on medium heat, tossing frequently until just beginning to wilt. Do not overcook or it will lose its beautiful green color. Salt and pepper to taste.
  4. Toss in the shallots and oranges.
  5. Sprinkle in the pistachios.
  6. This is especially good when drizzled with Orange or Mandarin Extra Virgin Olive Oil. Add a splash of Fig Balsamic Vinegar to take it over the edge.
Recipe by Spoon & Suitcase at