Swiss Chard with Currants and Pine Nuts
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons currants, raisins, or golden raisins
- 2pounds Swiss chard, stemmed and washed in several changes of water, stems diced and set aside
- 2tablespoons olive oil
- 1 to 2garlic cloves (to taste), minced
- 3tablespoons pine nuts
- Salt and freshly ground pepper
Nutritional analysis per serving (4 servings)
169 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 5 grams protein; 578 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
- Step 2
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.
- Step 3
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, just until the garlic begins to smell fragrant about 1 minute. 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.
Private Notes
Comments
I neither soak the raisins beforehand nor pre-cook the chard. Starting the stems earlier makes sense, but just add the uncooked leaves with a bit of water still attached and the raisins will soak it right up. I also add 1-2 tablespoons of balsamic vinegar before serving.
I agree, I never soak the raisins or pre-cook the chard. This is one of our favorite ways to cook up Swiss Chard. It is so pretty with the different color stems.
One of my favorite leftovers - cold with a bit of goat cheese.
I used dried cranberries instead of currants or raisins. The cranberries' tart/sourness played off the sautéed garlic and toasted pine nuts nicely. Together they all enlivened (without overwhelming) the distinctive flavor of the chard. I served the vegetable dish over plain, lightly buttered couscous with a few slices of cold, leftover roasted turkey breast that had been marinated with a dry mustard, rosemary, garlic, sea salt and black pepper paste tucked under its skin.
I made this and it really is a winner! I used walnuts bcz had no pine nuts and used golden raisins. I used the simple method suggested by others, no soaking raisins or precooking the chard, just sauteed it all and finished with balsamic. The sweetness of the raisins and crunch of the nuts really enhance the chard. Very worth the little bit of effort.
Doubled the garlic and ginger per other comments. We didn't have raisins but did have dried Blenheim apricots from last summer. Otherwise held to the recipe. This is a keeper.
I made this according to the recipe. My husband loved it. We agreed it could have used a little pat of butter when served. I wish I had made enough to take it to work for lunch tomorrow.