Swiss Chard With Olives And Raisins |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Another piece from the paper...I'm adding recipes I find in the paper that look tasty and what I think you would enjoy :) (and me too!)...originally from The Gourmet Cookbook, by Ruth Reichl Ingredients:
2 tbsp. olive oil |
1 cup of finely chopped onion (yellow or white) |
1 1/2 lbs. swiss chard, chopped and trimmed |
1/4 golden raisins |
2 garlic cloves, finely chopped |
8 kalamata olives (or any other lrg. brine-cured black olives) pitted and finely chopped |
1/2 tsp. salt |
1/4 tsp. pepper |
1/4 cup pine nuts, lightly toasted |
Directions:
1. In 5-qt. heavy pot, over medium heat, heat oil
2. Add onion and cook, stirring, until softened, about 3 minutes
3. Add chard stems, raisins and garlic, cover and cook, stirring occasionally, until stems tender, about 6 minutes
4. Stir in chard leaves, olives, salt and pepper, cover and cook, stirring occasionally, until leaves wilted, about 3 minutes
5. Remove lid and cook, stirring occasionally, until most of liquid chard gives off has evaporated and leaves are tender, about 4 minutes
6. Stir in pine nuts
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