Swiss Chard with Currants and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mediterranean dish, popular along the French and Italian Riviera. Great as a side for fish. The blanched greens will keep in a covered bowl in the refrigerator 3-4 days. You can make this recipe several hours before serving - just reheat gently. Ingredients:
3 tbsp currants, raisins, or golden raisins |
2 lbs swiss chard, stemmed and washed in several changes of water, stems diced and set aside |
2 tbsp extra virgin olive oil |
2 cloves garlic, minced |
3 tbsp pine nuts |
1 ground black pepper |
Directions:
1. Place the raisins or currants in a bowl and pour hot water to cover. Soak 10 minutes and drain.
2. Fill a bowl with ice and water. Bring a large pot of generously salted water to boil and add the chard. Cook for 1-2 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.
3. Heat the oil over medium heat in a large, non-stick skillet. Add the chard stems and cook 3-5 minutes until tender. Add the pine nuts and cook, stirring, until they begin to color, 2-3 minutes. Add the garlic and cook, stirring, about a minute.
4. Add the chopped greens and raisins/currants and toss; heat through 2 minutes. Season to taste with black pepper and serve, or allow to cool and serve at room temperature.
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