Swiss Chard

Swiss Chard with Raisins & Pine Nuts

Posted by Carole Koch

3/4 pound Swiss chard
1/4 cup pine nuts
2 tablespoons olive oil
1/2 medium onion, finely chopped
2 tablespoons golden raisins,
finely chopped
1/2 cup water
Salt and black pepper

Tear chard leaves from stems, and then coarsely chop stems and leaves separately. Toast nuts in oil in a wide 6 to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1½ to 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt.

Cook onions in the oil remaining in the pot, stirring occasionally, 1 minute, then add chard stems. Cook, stirring occasionally, 2 minutes. Add raisins and 1/4 cup of the water and simmer, covered, until stems are softened, about 3 minutes. Add leaves and remaining 1/4 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper. Sprinkle toasted pine nuts over the top.

Serves 2.

From “Gourmet” magazine, February 2005, vol. LXV, no. 2.

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