Prep 15 mins
Cook 20 mins
Spoon this savory mixture over a slice of crusty bread spread with soft goat cheese. Or pair it with sliced turkey and Parmigiano-Reggiano.
- 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
- Heat oil in large nonstick skillet over moderately high heat until hot but not smoking.
- Add chard stems and cook, stirring until softened, about 3 minutes.
- Stir in leaves and garlic; cook, stirring, until leaves begin to soften, about 2 minutes.
- Remove from heat; stir in vinegar, nuts and raisins; salt and pepper to taste.
- Transfer to a bowl and serve immediately.
- This can be made ahead (let cool to room temperature, cover and chill up to 2 days. Bring to room temperature before serving).
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.