Prep 10 mins
Cook 5 mins
This sounds so elegant & simple - such a lovely combination of easy-to-grow Swiss Chard & rosemary! Would make a lovely lunch with a couple of poached eggs & some buttery toasted chewy bread (a ha! another poverty meal!) Received in email from gourmet-recipes-from-around-the-world. Thanks, Char!
- 1 bunch swiss chard
- 44.37 ml butter
- 14.79 ml olive oil
- 14.79 ml fresh rosemary, chopped
- 78.07 ml raisins (golden raisins especially nice)
- 29.58 ml pine nuts
- salt, to taste
- black pepper, freshly-ground, to taste
- Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely.
- Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.
- Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes.
- Season with salt and pepper and serve immediately.
A delectable recipe with overtones of Middle Eastern and Italian cuisine - with the pine nuts and raisins.......we loved this for a different way to eat our home-grown chard! I added some of my white stalks, as we like the texture........made for Theirs, Yours and MIne Tag game in the Cookbook Forum, merci Buster's Friend. PS: we ate this with saute potatoes and pan-fried Panga fish for a light and healthy supper.