17th February 2009

    Taste the Rainbow: Swiss Chard with Golden Raisins and Pine Nuts

    posted in Sides |

    rainbowchard

    Swiss Chard is one of those vegetables that is scheduled to show up in our CSA box every once in a while… and we replace it with something else. Not necessarily because we don’t like it, but we just don’t have a great “go-to” recipe for it. We may have found that recipe! I like that unlike some other recipes, it uses both the stems and the leaves of the chard — it looks great when made with Rainbow chard. Here the chard is just steamed/sauteed with onion and golden raisins, and topped with salted browned pine nuts. Heavenly!


    Lisa says:
    Yum — I usually don’t like raisins in savory dishes, but they’re actually good in this.

    Chris says:

    Hm, wonder if it’s because they soak up some of the steaming liquid and plump up… or because I chopped them smaller so you don’t notice them. ;)

    Lisa says:

    Maybe both?

    Chris says:

    Ha! I also like these salted pine nuts on top.

    Lisa says:

    Same here, though I like salted anything.

    Chris says:

    The chard isn’t bitter at all; this is really good. The cooked onions also add more flavor.

    Lisa says:

    Yeah, it’s great. Don’t sub out the chard anymore!

    Chris says:

    I don’t think you’ll have to worry about that!

    Swiss Chard with Golden Raisins and Pine Nuts
    1 1/2 pounds Swiss chard (preferably rainbow or red; from 2 bunches)
    1/2 cup pine nuts (2 1/2 ounces)
    1/4 cup olive oil
    1 medium onion, finely chopped
    1/4 cup golden raisins, finely chopped
    1/2 cup water

    Tear chard leaves from stems, then coarsely chop stems and leaves separately.
    Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
    Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Don’t overcook or it’ll get too limp. Season with salt and pepper.
    Serve sprinkled with nuts.

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    This entry was posted on Tuesday, February 17th, 2009 at 6:33 pm and is filed under Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 4 responses to “Taste the Rainbow: Swiss Chard with Golden Raisins and Pine Nuts”

    1. 1
      On February 20th, 2009,Adrienne said:

      I absolutely love swiss chard! Try steaming/sauteing it in a little water and bacon grease (i.e. the amount left over in the pan from cooking a couple strips of bacon) and then top it with crumbled bacon and salt and pepper to taste. It’s delicious and so easy!

    2. 2
      On February 20th, 2009,Chris said:

      Adrienne — That sounds great! I’ll give it a try…

    3. 3
      On March 31st, 2010,tasteofbeirut said:

      Chris and Lisa

      I absolutely love this combo! Will do it next time I get a hold of some chard!

    4. 4
      On October 5th, 2010,Week 20 ~ Oct.4 – Oct.10 CSA Newsletter « Love Farm Organics News said:

      [...] a loss with what to do with swiss chard, here’s a simple recipe that you can come back to, http://www.weheartfood.com/2009/02/taste-the-rainbow-swiss-chard-with-golden-raisins-and-pine-nuts.h…. Farmer John’s Cookbook, The Real Dirt on Vegetables has almost the exact same recipe. So [...]

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