Candied Swiss Chard
Author: 
Prep time: 
Cook time: 
Total time: 
 
If you love something, candy it! Candied swiss chard stems offer a unique addition to any summer salad craving a sweet and earthy component.
Ingredients
  • 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
Instructions
  1. Place chard stems in a small saucepan and cover with cold water.
  2. Bring to a boil.
  3. Once boiling strain the stems from the hot water, place back in pot, cover with cold water, and bring to boil once more.
  4. Drain and set aside.
  5. Add sugar and water to a medium pot and stir to combine.
  6. Bring mixture to a boil and simmer on low for ten minutes.
  7. Add blanched stems to the mixture and swirl pot to coat them, but resist from directly stirring.
  8. Simmer stems in sugar and water for 45 minutes.
  9. Towards the end the stems should be quite translucent, and most of the mixture should be thickened and reduced.
  10. Separate them from any remaining mixture and place on parchment paper to dry.
  11. Allow at least an hour, up to four to harden and dry.
Recipe by Rooting The Sun at https://rootingthesun.com/?p=333