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Swiss Chard with Golden Raisins and Pine Nuts
From The Wednesday Market
<p>Swiss Chard cooks like spinach with the earthy flavor of beets.</p>Source: Martha Stewart (Entered by Anna Evans)
Serves: serves 4
1 bunch, Swiss chard
2 tablespoons pine nuts (use pecans, and walnuts or no nuts at all, still good! ;-)
2 tablespoons olive oil
1/3 cup golden raisins
2 cloves garlic minced
2 tablespoon balsamic vinegar
Coarse salt and ground pepper
Step by Step Instructions
- Wash chard, leaving some water clinging to stalks and leaves. Cut or tear the stalks away from the leaf portion. Cut the stalks crosswise into 1-inch pieces. Slice leaves into thin ribbons. [ Keep leaves separate from the stalks as the stalks will need to cook a little longer]set aside.
- In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside. [ You can also brown the nuts in the microwave stirring at 30 second intervals]
- In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
- Pull lid back slightly, and tilt pan to pour off any excess water. Stir in vinegar, season with salt and pepper. Sprinkle with nuts and Serve. Anna Evans
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