Swiss Chard with Beets, Goat Cheese, and Raisins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The slight bitterness of the greens is tempered by the sweetness of the beets and the raisins, while the cheese adds a creamy richness. Ingredients:
1 1/2 pounds red beets (about 3 large) |
4 pounds swiss chard |
1/4 cup olive oil |
1 large red onion, halved lengthwise, cut thinly crosswise |
3/4 cup sliced green onions (about 3) |
5 garlic cloves, chopped |
2 jalapeño chiles, thinly sliced crosswise with seeds |
3 14 1/2-ounce cans diced tomatoes in juice, drained |
1 cup plus 2 tablespoons golden raisins |
1/4 cup fresh lime juice |
1 51/2-ounce log soft fresh goat cheese, crumbled |
2 tablespoons pine nuts |
Directions:
1. Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)
2. Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.
3. Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
4. Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
5. Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.
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