Swiss Chard With Currants and Pine Nuts

Buster's friend's Note:

I like this recipe - both with currants & golden raisins. Finding this in the New York Times helped me decide to go for the Misticanza di Bietole da Costa chard mix to get red, white, green & yellow chard all at once. Advance preparation: You can make this several hours before serving. Reheat gently on top of the stove if you want to serve it hot. The blanched greens will keep in a covered bowl in the refrigerator for 3 or 4 days.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 lbs swiss chard (stemmed and washed in several changes of water, stems diced and set aside)
• 2 tablespoons olive oil
• 2 garlic cloves, minced (to taste)
• 3 tablespoons pine nuts
• 3 tablespoons currants or 3 tablespoons golden raisins
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground

Directions:

1. Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
2. Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
3. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes.
4. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.