Swiss Chard

Braised Swiss Chard with Onions, Pine Nuts and Currants

1 large bunch of Swiss chard
1 red torpedo onion
2 tablespoons olive oil
2 oz. chicken stock or water
2 tablespoons toasted pine nuts
2 tablespoons dried red currants
A drizzle of balsamic vinegar

Wash the Swiss chard and tear into bite-size piece. Thinly slice the red onion, toast pine nuts and reserve. Film a 12-inch sauté pan with the olive oil, place on a medium high flame, add onions, then the Swiss chard. Stir to wilt, add the chicken stock and cover briefly to wilt. Season with salt, pepper, currants and pine nuts. Place in serving bowl and drizzle with balsamic vinegar.

Serves 4.

From Chef Wendy Little on Earthbound Farm’s website www.ebfarm.com.

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