Swiss chard is one of those super nutritious vegetables that I feel like I should eat more, but my past chard experiences have involved only bitterness and regret. This recipe, however, is delicious!
Swiss Chard with Pine Nuts and Golden Raisins
from this recipe on NY Times “Recipes for Health”
3 Tbsp golden raisins
2 lbs Swiss chard
3 Tbsp pine nuts
2 cloves garlic
olive oil
salt and pepper, to taste
Soak raisins in hot water for 10 minutes, then drain.
Cut stems off chard, dice them, and set aside.
Bring a pot of salted water to boil. Cook chard for 1-2 minutes, then transfer into a large bowl of ice water for a few minutes. Drain and squeeze the water out of the chard (this involves a lot of deep red juice getting everywhere), then coarsely chop.
Heat the oil in a large non-stick skillet over medium heat. Add diced chard stems and cook 3-5 minutes, until tender. Add pine nuts and cook until they begin to brown. Add garlic and cook another minute (I added about a cup of diced yellow onions at this point just because I had some). Add chard and raisins and toss for 2-3 minutes. Season with salt and pepper, and serve.
