Germans have a word for the feeling of being along in the woods. Waldeinsamkeit. Italians have a word for the ring left on a table by a cold glass. Culaccino. I might have to make a word for being alone with a plate of well-seasoned chard that’s dotted with crispy, sweet seeds and a tang of sour cherries. Blisschrunchitang. What word doesn’t exist that you wish did?
Chard with Brown Sugar Pumpkin Seeds and Dried Cherries
This works as a side with lots of foods - soups, casseroles, baked fish. If you want your own private chard time, think about frying an egg and having it on top for a nice lunch.
2 tbsp olive oil
1 1/2 -2 cup pumpkin seeds
2 tbsp brown sugar
1 tsp cinnamon
pinch flaky sea salt, such as Maldon for seeds, plus extra for chard
1 large bunch chard, washed, patted dry
1/4 cup dried sour cherries
Pour 1 tbsp olive oil in a skillet and warm. Add seeds and mix to coat with oil. Let them start to toast as you mix the other dry ingredients together. Scatter in pan, mixing to avoid the sugar burning. When seeds are getting brown and the sugar is caramelizing (about 5 minutes), remove from heat, mixing a couple more times so nothing sticks. Scrape from pan but DO NOT WASH - use the same pan for the chard. Chop the ends off the chard (only the very end, you want the stem - it is sweet, nutritious, and flavorful) and discard. Chop the rest - stems and leaves. Heat remaining tbsp oil in sugary pan and quickly toss chopped chard in. Cook on high until just wilted. Salt and pepper to taste, scatter with crispy sugared seeds, and dot with sour dried cherries.