Swiss Chard, Carrots, and Red Onion
Agave nectar (agave syrup), an ingredient in this recipe, is a sweetener commercially produced from several species of agave plants. Best known for being the source of Tequila, the Agave plant comes from Southwest U.S. and Mexico. Agave syrup is sweeter than honey and tends to be less viscous. New Hampshire honey can be substituted.
6 cups Swiss chard, including diced stems and roughly chopped leaves
3 cups red onion, ½ in. dice
3 cups carrot, ½ in. dice
Lemon peel, grated to taste
Agave nectar to taste
Place diced chard stems and onion in medium sized fry pan, to wilt.
When stems soften, add diced carrots and toss. Cook 3 minutes or until desired.
Add chopped leaves, lemon peel, and agave nectar to taste. Cook until stems are darkened and leaves are
wilted. Serves: 4
Sam Bieber is a native of New Hampshire. He originally went to college for culinary arts and graduated in 2010 from Plymouth State University with a Bachelor’s degree in Tourism Management and Policy. He has always been interested in food as it relates to societal customs and beliefs and has had various opportunities to expand on this interest as a chef for area restaurants
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