Sauteed Swiss Chard With Raisins and Pine Nuts
photo by rpgaymer
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
- 78.78 ml golden raisin
- 2 garlic cloves, minced
- 14.79 ml balsamic vinegar
- coarse salt and pepper
directions
- 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.
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