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!
Yum — I usually don’t like raisins in savory dishes, but they’re actually good in this.
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.
Ha! I also like these salted pine nuts on top.
Same here, though I like salted anything.
The chard isn’t bitter at all; this is really good. The cooked onions also add more flavor.
Yeah, it’s great. Don’t sub out the chard anymore!
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.