Italians eat a lot of greens, and there are so many ways to prepare them you could eat them daily and not get bored. This is a very traditional recipe I was given when we lived in Italy and it really perks up swiss chard.
Deborah Mele 2011
Swiss Chard With Raisins And Pine Nuts
Raisins and pine nuts add a unique flavor to swiss chard.
- 1 1/2 Pounds Swiss Chard
- 1/2 Cup Pine Nuts
- 1/4 Cup Olive Oil
- 1 Small Onion, Finely Chopped
- 1/4 Cup Raisins, Chopped
- Salt & Pepper
- 1 Cup Water
- Wash and dry the chard, then chop the stems into 1 1/2 inch pieces and set aside.
- Coarsely chop the leaves and keep separate from the stems.
- Toast the pine nuts in a pot over medium heat until light brown.
- Remove and set aside until ready to use.
- Cook the onions in the oil in the pot stirring until the onions become translucent, then add the chard stems and cook stirring frequently for 3 to 4 minutes.
- Add the raisins and half of the water, cover and cook over low heat until the stems are tender, about 4 to 5 minutes.
- Add the chard leaves and remaining water and cook over medium heat until the leaves are tender, about another 4 minutes.
- Season with salt and pepper and place into a serving dish or platter.
- Sprinkle the chard with the pine nuts and serve at room temperature.