Candied Swiss Chard
Author: Rooting The Sun
Prep time:
Cook time:
Total time:
- 1 lb swiss chard stems, cut about 1 inch long (about the amount harvested from a bunch of chard)
- 1½ cups of granulated cane sugar
- ¾ cup water
- Place chard stems in a small saucepan and cover with cold water.
- Bring to a boil.
- Once boiling strain the stems from the hot water, place back in pot, cover with cold water, and bring to boil once more.
- Drain and set aside.
- Add sugar and water to a medium pot and stir to combine.
- Bring mixture to a boil and simmer on low for ten minutes.
- Add blanched stems to the mixture and swirl pot to coat them, but resist from directly stirring.
- Simmer stems in sugar and water for 45 minutes.
- Towards the end the stems should be quite translucent, and most of the mixture should be thickened and reduced.
- Separate them from any remaining mixture and place on parchment paper to dry.
- Allow at least an hour, up to four to harden and dry.
Recipe by Rooting The Sun at https://rootingthesun.com/?p=333
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