Swiss Chard, Pine Nut and Raisin Topping

Submitted by potions

"Spoon this savory mixture over a slice of crusty bread spread with soft goat cheese. Or pair it with sliced turkey and Parmigiano-Reggiano."

 

• Ready In: 35mins
• Ingredients: 6
• Yields: 3 cups

ingredients

• 1 1⁄2 tablespoons olive oil
• 1 lb red and green swiss chard, stems finely chopped and leaves coarsely chopped
• 1 1⁄2 teaspoons garlic, minced
• 1 tablespoon red wine vinegar
• 1⁄3 cup pine nuts, toasted
• 1⁄4 cup golden raisin

directions

1. Heat oil in large nonstick skillet over moderately high heat until hot but not smoking.
2. Add chard stems and cook, stirring until softened, about 3 minutes.
3. Stir in leaves and garlic; cook, stirring, until leaves begin to soften, about 2 minutes.
4. Remove from heat; stir in vinegar, nuts and raisins; salt and pepper to taste.
5. Transfer to a bowl and serve immediately.
6. This can be made ahead (let cool to room temperature, cover and chill up to 2 days. Bring to room temperature before serving).

Reviews

[kayemmdee]

I was looking for something to make with the great crop of Swiss chard I had in my garden this year and found this recipe. I was too lazy to finely chop the stems, slicing them, instead, into about 1/2" pieces, so I just cooked the stems longer before adding the leaves. I also didn't follow the ingredient amounts exactly - I kind of winged it. I added a little salt and also added a tablespoon or so of sugar which, along with the vinegar, gives it a slight sweet and sour flavor. With the modifications I made, I like this recipe and would make it again.