Sauteed Swiss Chard With Raisins and Pine Nuts

Submitted by jlw19803

"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"

 

• Ready In: 55mins
• Ingredients: 7
• Serves: 4

ingredients

• 2 bunches 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)
• 2 tablespoons pine nuts
• 2 tablespoons olive oil
• 1⁄3 cup golden raisin
• 2 garlic cloves, minced
• 1 tablespoon balsamic vinegar
• coarse salt and pepper

directions

1. 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.
2. 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.
3. Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.

Reviews

[rpgaymer]

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]