Chard with Blood Oranges and Pistachios

• 1 pound Swiss chard, washed and trimmed, can substitute kale or spinach
• 2 Tbsp extra-virgin olive oil
• 2 thinly sliced shallots or one thinly sliced onion
• 1 Tbsp sugar
• 1 small unpeeled orange, blood orange or tangerine, seeded and coarsely chopped
• 2 tablespoons sherry vinegar or apple cider vinegar
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped pistachios

Remove stems from chard leaves. Cut leaves into wide ribbons; slice stems. Keep leaves and stems separate.

Heat oil in large skillet over medium heat; cover. When hot, add shallots and sugar; cook 1 minute. Stir in orange; reduce heat to low, stirring frequently until shallots and orange are caramelized (about 10 minutes). Add vinegar.

Return heat to medium; stir in chard stems. Cook until softened, stirring frequently (1-2 minutes). Add chard ribbons; cover and let steam 2-3 minutes, stirring frequently. Turn off heat; re-cover pan 2-3 minutes. Sprinkle with salt and pepper, stirring frequently. Sprinkle with pistachios; serve hot or at room temperature.