Stewed Swiss chard with dried cranberries

Ingredients:

• 2 large bunches chard, stems cut into 2cm pieces and leaves into 5cm pieces.
• 0.5 cups dried cranberries
• 1 cup lightly salted chicken broth
• 1/4 cup olive oil
• 1 large red onion, thinly sliced
• 1/4 teaspoon freshly grated nutmeg

Preparation:

1. Heat the chicken broth in a small saucepan. Remove from heat and add the dried cranberries; set aside to soften.
2. Meanwhile, heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the red onion and chard stems and cook, stirring, until the stems are tender, 10-12 minutes. Add the nutmeg, 1 teaspoon of salt, and a few freshly ground black pepper. Add the chicken broth and dried cranberries. Add the chard leaves, pressing them down if necessary to fit.
3. Cover and simmer over low heat until the leaves begin to wilt, 1-2 minutes. Remove the lid and increase the heat to medium. Cook until the leaves are tender, 3-5 minutes. Season with salt to taste.
4. Using tongs, transfer the chard to a serving bowl, reserving the liquid in the pan. Stir in the remaining 1 tablespoon of olive oil and increase the heat to high. Bring to a boil and cook until the liquid becomes syrupy, about 2 minutes. Pour the sauce over the chard.