Swiss chard with raisins and pine nuts

April 8, 2007

Swiss chard with raisins and pine nuts

Very simple and super tasty! The following comes from “Farmer John’s Cookbook: The real dirt on vegetables. Seasonal recipes and stories from a community supported farm” by Farmer John Peterson and Angelic Organics.

¼ cup extra virgin olive oil, divided
½ cup thinly sliced onion
1 clove garlic minced
1 ½ – 2 pounds Swiss chard, rinsed, coarsely chopped
1/3 cup raisins
¼ pine nuts, toasted
1 tablespoon freshly squeezed lemon juice
salt
freshly ground pepper black pepper

Heat 3 tablespoons oil in large skillet over medium-high heat. Add the onion; cook, stirring occasionally, until golden, about 15 min. Stir in garlic and cook for 1 min more.

Add the chard in batches, adding more as each batch wilts (the only water you will need is the water clinging to the leaves from rinsing), and keep the pan covered between batches. When all the chard is added and the leaves are wilted, stir in raisins, pine nuts, lemon juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste.

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