This slightly sweet and spicy side dish is delicious and quick to make. Try it with my Lamb Shanks with Apricots.
2 tbsp/30 g ghee
½ cup/120 g shallots, minced
2 cloves garlic, minced
1 bunch red chard, stems removed and leaves julienned
½ tsp sea salt
¼ cup/60 g currants
1 tsp/5 g crushed red pepper flakes
1 cup/240 ml Chicken Broth or water
In a large skillet, heat ghee over medium heat. Add the shallots and cook, stirring, until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Take care so the garlic doesn’t burn. Add chard, salt, currants and red pepper flakes. Stir and make sure it is all well mixed. Add broth or water and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes or until the liquid has evaporated. Stir occasionally. Taste and adjust salt as needed.