Swiss Chard with Golden Raisins and Pine Nuts
Recipe By Chef Kathy Gold
The raisins add sweetness to the chard and the pine nuts offer some texture. You’ll never miss the meat.
Recipe taken from WHYY’s Friday Arts: Art of Food.
- 3 tablespoons golden raisins, rehydrated
- 2 pounds Swiss chard, stemmed and washed in several changes of water, stems diced and set aside.
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 3 tablespoons pine nuts, toasted
- Salt, and freshly ground pepper if desired
- 1. Fill a bowl with ice water. Bring a large pot of generously saled 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.
- 2. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens, pine nuts and raisins and toss together until they are well coated with oil and heated through. Season to taste with salt and pepper.