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Ingredients Jump to Instructions ↓

  1. 3 Tbs. pine nuts

  2. 2 large bunches Swiss chard

  3. 3 Tbs. olive oil

  4. 2 large cloves garlic, sliced and then cut into slivers

  5. 2 Tbs. raisins kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat a small, dry skillet over medium heat and add pine nuts. Cook, shaking pan constantly, until nuts are fragrant and lightly browned - about five minutes. Set aside. Wash Swiss chard in several changes of cold water and drain . Trim and discard ends of chard leaves and slice chard into one-inch ribbons. Pour a cup of water into a large, heavy-bottomed skillet, add chard leaves and cover. Turn heat to high and bring to a boil . Lift lid and use tongs to turn and wilt chard. Replace lid and continue to boil for four minutes, turning chard again with tongs after two minutes. Drain chard in a colander placed in sink, rinsing with cold tap water to stop it from cooking further. Use a rubber spatula to press out as much moisture as possible and reserve. In a heavy skillet, heat olive oil on medium-low. Add garlic and raisins and cook, stirring occasionally, until garlic is soft but not brown. Add chard, season with salt and pepper and cook, stirring until heated through. Serve immediately.

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