Chard with Raisins and Pine Nuts
Chard with Raisins and Pine Nuts
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Recipe by Stephen Pavy
Serves 6
Serve withJoseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia
Joseph Phelps Vineyards Napa Valley Syrah
|
1 ½ lb. |
Swiss chard (preferably red or rainbow) |
| ½ cup | Pine nuts |
| ¼ cup | Olive oil |
| 1 | Medium onion, finely chopped |
| ¼ cup | Golden raisins |
| 1 cup | Water |
Tear chard leaves from stems, coarsely chop stems and leaves separately. Toast pine nuts in oil until golden and then transfer with slotted spoon; drain and season with salt.
Cook onion in remaining oil for one minute, then add chard stems and cook, stirring occasionally for 2 minutes. Add raisins and 1/2 cup water and simmer (covered) until stems are softened (about 3 minutes). Add chard leaves and remaining 1/2 cup water and simmer until leaves are tender (about 3 minutes).
Season to taste with salt and pepper.