Sauteed Swiss Chard With Raisins and Pine Nuts |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe is a lovely way to prepare chard. We often pair with burgers or other red meats. I like to first blanche the chard in boiling water for one minutes and shock in ice water before proceeding with the recipe below. Found in Ingredients:
2 bunches about 1 1/2 pounds total swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate) |
2 tablespoons pine nuts |
2 tablespoons olive oil |
1/3 cup golden raisin |
2 garlic cloves, minced |
1 tablespoon balsamic vinegar |
coarse salt and pepper |
Directions:
1. Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
2. In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
3. Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.
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