Swiss Chard With Raisins and Pine Nuts

"From Gourmet Mag. Very simple and delicious vegetable dish"
 
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photo by Missy Wombat photo by Missy Wombat
photo by Missy Wombat
Ready In:
30mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Tear chard leaves from stems, then coarsely chopped stem and leaves separately.
  • Toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes.
  • Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute.
  • Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes.
  • Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. Serve immediately.

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Reviews

  1. Very good, added 4 cloves of garlic and omitted at least half of the water. Also seasoned with salt and pepper.
     
  2. I found this to be a little bland, even with the addition of salt and pepper. But it is definitely an easy, healthy recipe. I would consider making this again.
     
  3. Tasty and easy. I made a few modifications, based on what I did and did not have on hand: Substituted beet greens for chard, walnuts for pine nuts, garlic for onion, whole jumbo purple raisins for chopped golden, and then added some goat cheese when it was all cooked up. Yum! ...I agree with MIssy Wombat that you can cut back on the water.
     
  4. Hi EV_food, made this salad the other night and it was delicious. I found it in Everyday Food, Ocotber 2006 edition, the only thing I changed was I added 1 tablespoon of balsamic vinegar and salt, coarse ground black peper, and a sprinkling of crushed red pepper. I am not a lover of pine nuts so I subbed it for toasted, chopped walnuts. Thank you for posting such a wonderful salad and we used it a substitute for spinach salad! Diane
     
  5. This recipe is great. I had some 5 colour mix silverbeet [rainbow chard]. A couple of points. I would add garlic just to give it a bit more punch. 1 cup of water is not necessary. I think that the water could be halved.
     
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Tweaks

  1. Tasty and easy. I made a few modifications, based on what I did and did not have on hand: Substituted beet greens for chard, walnuts for pine nuts, garlic for onion, whole jumbo purple raisins for chopped golden, and then added some goat cheese when it was all cooked up. Yum! ...I agree with MIssy Wombat that you can cut back on the water.
     

RECIPE SUBMITTED BY

I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much. I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.
 
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