Prep 20 mins
Cook 35 mins
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 Marthastewart.com
- 2 bunch 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)
- 29.58 ml pine nuts
- 29.58 ml olive oil
- 78.07 ml golden raisin
- 2 garlic cloves, minced
- 14.79 ml balsamic vinegar
- coarse salt and pepper
- 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.
- 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.
- Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.
I really liked this side dish. The raisins add just the right amount of sweetness, and although I used chopped cashews instead of pine nutes, I enjoyed that addition too. A great way to dress up swiss chard- thanks for sharing. [Made & Reviewed for Spring PAC 2013]