Braised Swiss Chard With Raisins and Pine Nuts |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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There are a few recipes that are similar to this recipe but not one exactly like this (this one packs a punch in flavor). I found it in a recipe book that one of Oprah Winfrey's trainers published. I put it in my own book and because I have an embarassingly huge number of cookbooks, I can't find the authors' name. The author noted that instead of the Swiss Chard, this recipe could be made with 2 packages of frozen spinach. That's how I make it because I always have frozen spinach on hand. If you use the frozen spinach, cook it according to package instructions, let it cool, then squeeze out as much of the remaining liquid as possible...I use a thin-mesh strainer to do it. It's so simple to prepare and make - it's hard to believe it's soo low fat. Hope you enjoy! Ingredients:
1 bunch swiss chard |
1 tablespoon olive oil |
1 medium red onion, thinly sliced |
1 tablespoon raisins, any kind |
2 tablespoons pine nuts |
1/4 cup water |
salt and pepper |
1 dash balsamic vinegar |
Directions:
1. Tear Swiss Chard leaves into medium pieces.
2. In large saute pan, heat olive oil over medium heat.
3. Stir red onion in and saute for about 5 minutes or until the red onion slices are soft.
4. Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts.
5. Add swiss chard, give it a couple of stirs to incorporate it with the other ingredients. If you are using the spinach, add it at this point instead of the Swiss Chard.
6. Add water and cover the pan so the swiss chard will wilt. Usually takes about 3 to 4 minutes for this to happen. Even if you are using the spinach that you have cooked, cooled and strained of extra water - DON'T SKIP THIS STEP WITH YOUR PRE-COOKED, STRAINED SPINACH - if you skip this with your spinach, the texture will be gummy. Trust me - I tried it.
7. Put individual servings on plates, use salt and pepper to your taste and then, (my favorite part) - sprinkle with balsamic vinegar or red wine vinegar.
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