Swiss Chard with Pine Nuts & Raisins (Gluten Free, Vegan)
Posted Jun 17 2010 12:00am
Swiss chard is a classic staple vegetable in the summer months which is at its peak growth. Similar to spinach and beets with a flavor that is bitter, pungent and slightly salty. It's not surprising that it is related to beets with its red veins and stalk. Swiss chard can't be missed in your local market with its tall leafy fan like leaves and thick colorful stalk. Swiss chard is truly one of the vegetables that has an impressive list of health promoting nutrients.
This week I did not have to go to my local market for my swiss chard, because it was right in my CSA box. It happens to be that swiss chard is such an easy dish to prepare... saute in a little oil and add your favorite nut and dried fruit and you have an simple side dish prepared in minutes.
This recipe comes from the Golden Earthworm CSA, although originally came from a french culinary cookbook. The sweetness of the raisins and the nutty, buttery crunch of the pine nuts make chard completely irresistible--and it cooks in about 3 minutes.
1 bunch Swiss chard
3 tablespoon olive oil
1 tablespoons chopped fresh rosemary
1/3 cup raisins or golden raisins
2 tablespoons pine nuts
salt and freshly-ground black pepper, to taste
Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely.
Using a large, heavy-bottomed frying pan over medium high heat; heat oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the oil mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.
Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes. Season with salt and pepper and serve immediately.