Spiced chard with currants is a slightly sweet, slightly spicy side that comes together in twenty minutes: julienned red chard simmered with shallots, garlic, currants, and red pepper flakes until the broth disappears into a glossy glaze. The currants plump into little jewels of sweetness against the peppery heat. It's delicious alongside lamb shanks with apricots.
SERVES 4
This slightly sweet and spicy side dish is delicious and quick to make. Try it with my Lamb Shanks with Apricots.
INGREDIENTS
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
COOKING INSTRUCTIONS
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.
Pro Tips
- Remove the chard stems and julienne only the leaves — the stems take far longer to cook and would leave the dish crunchy in the wrong way.
- Cook the shallots the full 5 minutes until soft and sweet, and watch the garlic carefully — burnt garlic will dominate the whole dish.
- The 15 to 20-minute simmer is about evaporation: keep going until the broth has completely cooked away and the chard is glazed, not soupy.
- Currants are small and potent — a quarter cup is right. Raisins chopped small can substitute but bring a heavier sweetness.
- A full teaspoon of red pepper flakes gives this dish its signature warmth; halve it if your table prefers gentle heat.
Frequently Asked Questions
Can I use other greens?
Swiss chard or beet greens both work with the same method. Spinach wilts too quickly for the long simmer, so add it at the very end if you use it.
What can I use instead of currants?
Chopped raisins or dried cranberries bring the same sweet counterpoint. The currants' tartness is especially good with lamb, though.
Is this dish spicy?
It has a genuine, warming heat from a teaspoon of chili flakes that the currants balance. Reduce the flakes for a milder, sweeter side.
How do I store leftovers?
Refrigerate for up to four days and rewarm gently. The flavors deepen overnight, and it's also good at room temperature.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS 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.
