THICK BALSAMIC VINEGAR RECIPES

BALSAMIC GLAZE RECIPE - HOW TO MAKE BALSAMIC REDUCTION ...

Balsamic Glaze Recipe - How to Make Balsamic Reduction ... image

How to turn balsamic vinegar into a thick and glossy balsamic glaze, great for drizzling over caprese salads, grilled veggies and proteins, and even vanilla ice cream.

Provided by Grace Elkus

Categories Sauce Condiment

Total Time 1500S

Cook Time 1500S

Number Of Ingredients 1

Ingredients

2 cups balsamic vinegar

Steps:

Pour the vinegar into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the vinegar thickens, coats the back of a spoon, and is reduced to about 1/2 cup, 20 to 25 minutes. Set aside to cool for 10 minutes — the glaze will thicken slightly as it cools.

Nutrition Facts : SaturatedFatContent 0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 21.7 g, SugarContent 19.1 g, ServingSize Serves 4, ProteinContent 0.6 g, FatContent 0 g, Calories 112 cal, SodiumContent 29.3 mg, FiberContent 0 g, CholesterolContent 0 mg

SWISS CHARD RECIPE | THE NEELYS | FOOD NETWORK

Swiss Chard Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

2 large bunches Swiss chard
1 tablespoon olive oil
4 strips thick-sliced bacon, cut into 1/2-inch pieces
1 large onion, sliced
3 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 teaspoons balsamic vinegar

Steps:

Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

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