Silverbeet Chard Relish for Duck and Other White Meats
Elevate your next poultry dish with this vibrant and tangy Silverbeet Chard Relish, a perfect companion for duck, chicken, and other white meats. Made with tender Swiss chard—a blend of earthy leaves and crisp stems—this relish combines the natural sweetness of honey with the zing of apple cider vinegar, while warm spices like cinnamon and allspice add depth and complexity. Sautéed red onion, garlic, and grated ginger bring a bold aromatic base, while simmering the mixture ensures a luscious texture that pairs beautifully with roasted or grilled proteins. Quick to prepare and packed with flavor, this versatile relish not only transforms savory dishes into gourmet experiences but also stores well, making it a must-have addition to your kitchen repertoire.
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Recipe Information
Ingredients
- 300 grams silverbeet (Swiss chard, leaves and stems chopped separately)
- 1 large red onion, finely diced
- 2 units garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground allspice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 100 milliliters water
Instructions
Prepare the silverbeet by separating the leaves and stems. Chop the leaves coarsely and dice the stems into small pieces. Set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the red onion and cook for 3-4 minutes until softened.
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Stir in the diced silverbeet stems and cook for 4-5 minutes, stirring occasionally, until slightly softened.
Add the chopped silverbeet leaves to the saucepan, stirring to combine. Cook for 2-3 minutes until the leaves wilt down.
Reduce the heat to low and stir in the apple cider vinegar, honey, cinnamon, allspice, salt, and black pepper.
Pour in the water and mix well. Cover the saucepan with a lid and allow the mixture to simmer gently for 10-12 minutes, stirring occasionally to prevent sticking.
Remove the lid and cook for another 5 minutes, allowing the liquid to reduce and the flavors to concentrate.
Taste and adjust seasoning if necessary. Remove from heat and let the relish cool slightly before serving.
Serve the relish warm or at room temperature alongside roasted duck, chicken, or other white meats. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 46.4 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1519 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
