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Sauteed Swiss Chard With Raisins and Pine Nuts

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“This recipe is a lovely way to prepare chard. We often pair with burgers or other red meats. I like to first blanche the chard in boiling water for one minutes and shock in ice water before proceeding with the recipe below. Found in Marthastewart.com”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 bunches about 1 1/2 pounds total swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 13 cup golden raisin
  • 2 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • coarse salt and pepper

Directions

  1. Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
  2. In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
  3. Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.

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