Swiss Chard with Raisins and Pine Nuts

[ladyvyola]

We've just started our second year with a CSA (Community Supported Agriculture) program and it's time for swiss chard!



It's very pretty and this recipe, adapted from Gourmet Magazine and provided by our farm, maintains its brightness while adding much-needed texture and sweetness to its strong, somewhat bitter nature. It also only takes about 15 minutes, including prep, to give this old-fashioned green a modern twist.


Swiss Chard with Raisins and Pine Nuts

1 1/2 lb Swiss Chard (one big bunch)
1/2 cup pine nuts (2 1/2 oz)
1/4 cup olive oil
1 medium onion, finely chopped (last time I used half of a very large Vidalia)
3 cloves garlic (I use much less due to personal taste)
1/4 cup (golden) raisins, finely chopped (any kind will do and I sometimes keep them whole)
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 and garlic in oil remaining in pot, stirring occasionally, about 1 minute, then add chard stems and cook, stirring occasionally, about 2 minutes.

- Add raisins and 1/4 cup water and simmer, covered, until stems are softened, about 3 minutes.

- Add chard leaves and remaining 1/4 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes.

- Drain if necessary, season with salt and pepper to taste, and serve sprinkled with toasted nuts.

Comments

[stultiloquentia]

Oooh. My farmshare starts up next week. It's the first time I've done one -- I'm so excited! I'd better bookmark this post. :)

[ladyvyola]

I love my CSA! It's only 5 miles away from my house so it's just like going to the store. In fact, I've got a Wegman's and a Harris Teeter on the way so after I pick up my share, I check out the farm's newsletter for new recipes and then pick up anything else I need for dinner on my way home.

There's a really good squash soup recipe I learned last year that I'll post once the zucchini starts coming in. It's only got about a tablespoon of butter in it yet it's got the mouthfeel of a rich cream-based soup. And if you serve it with a dollop of sour cream, you'll think you've died and gone to heaven.

Note to self: need a couple of food icons for DW

[flit]

Oooh do post this. :)

[rosefox]

I highly recommend iron_chef_csa for great posts about how to cook up your farmshare. Our starts next week too!

[stultiloquentia]

Neat! Thanks!

[feuervogel]

Hey, the gal at the cheese stand at my farmers market was telling me about this recipe on Saturday, and I meant to look it up! (Or one like it.) I'd just bought a bunch of chard, so she suggested a recipe.

Yum!

[gillaan]

Thanks for posting this recipe. I was the recipient of some rainbow chard in my organic greens box last week, and I just made a batch of this for lunch, although I omitted the raisins since I didn't have any on hand.

I've never really eaten veg done in this style before, and I loved the buttery sweetness of the nuts with the slight bitterness of the leaves. Delicious.

Re: Yum!

[ladyvyola]

I really like how popcorn-like the pine nuts become when toasted. They give a lot of depth to the dish.

[flit]

I do this a lot without nuts and raisins; I like the idea of both with chard. (Hmmm maybe pine nuts should be a shelf staple; I keep seeing yummy recipes for 'em.)

[ladyvyola]

They did double-duty in Sunday's dinner - raw in the garlic scape pesto and toasted in the chard. Amazing how much like popcorn they taste when toasted.

[magz]

This sounds delicious, except -- I'm allergic to pine nuts (all other nuts are fine). Anything you'd recommend using as a substitute?

[ladyvyola]

Hmmm. Almonds would probably do well since you can think of chard as a spinach analogue and almonds are traditional in a wilted spinach salad. But for a mouthfeel equivalent, you might try walnuts. They have that slick yet mealy texture that pine nuts do.

[magz]

Awesome. Now I just have to hope that they have Swiss chard at the farmer's market this weekend. :D