Swiss Chard With Raisins And Pine Nuts
This flavorful dish showcases the vibrant colors and earthy flavors of Swiss chard, enhanced with the nuttiness of toasted pine nuts and the sweetness of plump raisins. A simple yet elegant side dish that is sure to impress your guests and elevate any meal.
— Constant Cookbook
Ingredients
- 2 Tbs. pine nuts
- 1 1/2 lb. Swiss chard, tough stems trimmed
- 1/2 cup water
- 2 tsp. sea salt, plus more, to taste
- 2 Tbs. unsalted butter
- 2 Tbs. raisins
- Freshly ground pepper, to taste
Instructions
- In a small, dry fry pan over medium heat, toast the pine nuts, shaking the pan often, until golden, about 3 minutes. Pour onto a plate to cool.
- Cut the chard crosswise into strips 1 inch wide. In a large saucepan over medium heat, combine the chard, water and the 2 tsp. salt. Cover and cook, uncovering to stir once or twice, until wilted and tender, about 5 minutes. Drain well in a colander, pressing out any excess moisture with the back of a spoon.
- Rinse out the saucepan and return to low heat. Add the butter. When it melts, add the chard and raisins and cook, stirring occasionally, until they are evenly coated with the butter and the flavors are blended, about 5 minutes. Season with salt and pepper.
- Transfer to a warmed serving dish and sprinkle with the toasted pine nuts. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 4.
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