Swiss Chard With Raisins and Pine Nuts
Greens, greens greens. I have been craving greens, summer is not a great time for them, and I can’t eat one more box or bag of salad greens. They taste like cardboard, no matter how organic they are. I wont even get into the lettuce that I find at the grocery store, I have a feeling that I have complained about it in past posts. Yet another thing to add to my list of food that I miss from my grocer in Rome.
Who knows if Swiss Chard is even in season right now, but it looked good in the produce section of my grocery store and I went for it. Sautéed greens were a huge part of our diet in Rome, there were so many to choose from and they were wonderful, not as easy to find here, but now that we are getting into cooler weather the possibilities are increasing. I need to get back to my farmers market to see what the locals have to offer.
Swiss Chard With Currants and Pine Nuts from The New York Times
- 3 tablespoons currants, raisins, or golden raisins
- 2 pounds Swiss chard, stemmed and washed in several changes of water, stems diced and set aside
- 2 tablespoons olive oil
- 1 to 2 garlic cloves (to taste), minced
- 3 tablespoons pine nuts
- Salt and freshly ground pepper
Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.
Yield: Serves 4
Advance preparation: You can make this several hours before serving. Reheat gently on top of the stove if you want to serve it hot. The blanched greens will keep in a covered bowl in the refrigerator for 3 or 4 days.