Cran-Orange Swiss Chard

1 medium onion, sliced
¼ c. OLIVE MILL Blood Orange oil
10 cups chopped Swiss chard
1 T. dried cranberries
Dash salt and pepper
2 T. coarsely chopped walnuts, toasted

In a large skillet, sauté onion until tender.  Add chard; sauté for 3-5 minutes until wilted.  Stir in oil, cranberries salt and pepper; cook for 1-2 minutes until cranberries are softened.  Sprinkle with walnuts.


Blood Orange Extra Virgin Olive Oil

Blood oranges are crushed with olives to make this wonderful oil from California. This oils light, crisp orange flavor is great on salads in vinaigrettes and Asian cooking. Use this on salmon fillets or to saut
$16.50
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