Prep 30 mins
Cook 20 mins
This was adapted from a recipe in "Wild About Greens" by Nava Atlas, changed to make it more in keeping with a Nutritarian eating style. This may seem like a lot of chard but it cooks down quite a bit. Be sure to wash the chard well so all of the grit is removed.
- 2⁄3 cup pecans, chopped (about 4 oz)
- 2⁄3 cup raisins
- 2 tablespoons capers (optional)
- 8 garlic cloves, minced
- 4 mushrooms, sliced
- 2 lbs chard leaves, cut into bite sized pieces
- 1⁄2 teaspoon oil (to coat pan)
- 1⁄2 cup dry sherry
- Chop pecans. Add raisins and capers and set aside.
- Chop garlic and slice mushrooms and set aside.
- Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
- Coat large skillet or dutch oven (at least 5 quarts) with oil. Sauté garlic and mushrooms over medium heat until soft, adding small amount of sherry if needed to prevent sticking.
- Add the rest of the sherry and as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Continue to add the chard until all of it is in the pan.
- Cook, uncovered, until the leaves are tender, about 5-10 minutes.
- Stir in the raisins, capers and pecans and serve.