Baby Swiss Chard With Bacon Pine Nuts And Raisins Recipes

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BABY SWISS CHARD WITH BACON, PINE NUTS AND RAISINS



Baby Swiss Chard With Bacon, Pine Nuts and Raisins image

I was reading in my latest cookbook: "Ad Hoc at Home" and came across Thomas Keller's recipe for Rainbow Chard with Raisins, Pine Nuts, and Serrano Ham. It sounded very tasty. I tried to simplify it a bit for my home use after making it as written. His is very, very good, but I also liked mine pretty well too.

Provided by Rainbabe

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons golden raisins
4 tablespoons dry sherry
3 slices bacon, diced
2 tablespoons pine nuts
3 tablespoons olive oil, divided
2 tablespoons garlic, finely chopped
4 lbs fresh swiss chard, coarsely chopped (stems should be small and delicate)
kosher salt & freshly ground black pepper, to taste

Steps:

  • In a small sauce pan heat the sherry until just simmering, add the raisins and remove from heat. Let soak for 20 minutes, until raisins are nice and plump.
  • In a medium skillet, cook the bacon until crisp. Remove from skillet with a slotted spoon and drain on paper towels.
  • Toast the pine nuts in the bacon fat until golden brown. Remove from skillet with slotted spoon and add to bacon on paper towel.
  • Heat 1 ½ tablespoons olive oil in large skillet over medium heat. Add 1 tablespoon of the garlic, and gently sauté for 30 seconds, just to soften. Reduce heat to medium-low and add ¼ of the chard to the skillet, season lightly with salt and cook for 3 to 5 minutes to wilt. Add another ¼ of the chard to the skillet and continue to cook until all of the chard is wilted and tender, about 10 to 15 minutes.
  • Remove the chard from the skillet to a bowl and cook the rest of the chard as above. If you have two large skillets you can do both batches at the same time.
  • When all of the chard is cooked, return it to the skillet and add raisins, pine nuts and bacon. Cook over medium heat until warmed through and the raisins, pine nuts and bacon are evenly distributed in the chard. Season with more salt if needed and black pepper to taste.
  • Serve.
  • Note:.
  • I found baby chard that had very tender stems. If the chard stems you have are large and tough, cut them out of the chard leaves and chopped them into 1 inch lengths. Blanch them in boiling water until tender, about 3 to 4 minutes, drain, then add them when cooking the leaves.

Nutrition Facts : Calories 319.4, Fat 21.1, SaturatedFat 4.2, Cholesterol 11.6, Sodium 590, Carbohydrate 16, Fiber 3.8, Sugar 6.1, Protein 6.8

BRAISED SWISS CHARD WITH RAISINS AND PINE NUTS



Braised Swiss Chard With Raisins and Pine Nuts image

There are a few recipes that are similar to this recipe but not one exactly like this (this one packs a punch in flavor). I found it in a recipe book that one of Oprah Winfrey's trainers published. I put it in my own book and because I have an embarassingly huge number of cookbooks, I can't find the authors' name. The author noted that instead of the Swiss Chard, this recipe could be made with 2 packages of frozen spinach. That's how I make it because I always have frozen spinach on hand. If you use the frozen spinach, cook it according to package instructions, let it cool, then squeeze out as much of the remaining liquid as possible...I use a thin-mesh strainer to do it. It's so simple to prepare and make - it's hard to believe it's soo low fat. Hope you enjoy!

Provided by Leslulu

Categories     Chard

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 bunch swiss chard
1 tablespoon olive oil
1 medium red onion, thinly sliced
1 tablespoon raisins, any kind
2 tablespoons pine nuts
1/4 cup water
salt and pepper
1 dash balsamic vinegar

Steps:

  • Tear Swiss Chard leaves into medium pieces.
  • In large saute pan, heat olive oil over medium heat.
  • Stir red onion in and saute for about 5 minutes or until the red onion slices are soft.
  • Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts.
  • Add swiss chard, give it a couple of stirs to incorporate it with the other ingredients. If you are using the spinach, add it at this point instead of the Swiss Chard.
  • Add water and cover the pan so the swiss chard will wilt. Usually takes about 3 to 4 minutes for this to happen. Even if you are using the spinach that you have cooked, cooled and strained of extra water - DON'T SKIP THIS STEP WITH YOUR PRE-COOKED, STRAINED SPINACH - if you skip this with your spinach, the texture will be "gummy." Trust me - I tried it.
  • Put individual servings on plates, use salt and pepper to your taste and then, (my favorite part) - sprinkle with balsamic vinegar or red wine vinegar.

SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS



Sauteed Swiss Chard With Raisins and Pine Nuts image

This recipe is a lovely way to prepare chard. We often pair with burgers or other red meats. I like to first blanche the chard in boiling water for one minutes and shock in ice water before proceeding with the recipe below. Found in Marthastewart.com

Provided by jlw19803

Categories     Chard

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 bunches about 1 1/2 pounds total swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
2 tablespoons pine nuts
2 tablespoons olive oil
1/3 cup golden raisin
2 garlic cloves, minced
1 tablespoon balsamic vinegar
coarse salt and pepper

Steps:

  • Wash chard, leaving some water clinging to stalks and leaves; 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.
  • 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 water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.

Nutrition Facts : Calories 166.8, Fat 10.1, SaturatedFat 1.2, Sodium 411.8, Carbohydrate 18.5, Fiber 3.7, Sugar 10, Protein 4.6

SWISS CHARD, RAISIN, AND PINE NUT TART



Swiss Chard, Raisin, and Pine Nut Tart image

Categories     Milk/Cream     Side     Bake     Vegetarian     Raisin     Pine Nut     Chard     Gourmet

Number Of Ingredients 12

1/2 cup golden raisins
1 cup water
2 pounds green Swiss chard, stems and center ribs discarded
1 large egg
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1/3 cup pine nuts (1 1/2 ounces), toasted
Pastry dough for a double-crust epi:recipelinkpie
2 teaspoons confectioners sugar
Special Equipment
an 11- by 8- by 1-inch rectangular tart pan with a removable bottom

Steps:

  • Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.
  • Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
  • Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
  • Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
  • Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.

SWISS CHARD WITH RAISINS AND PINE NUTS



Swiss Chard with Raisins and Pine Nuts image

Yield serves 4

Number Of Ingredients 7

1 1/2 pounds Swiss chard (2 bunches), tough stems trimmed, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
2 tablespoons olive oil
1/3 cup golden raisins
2 garlic cloves, minced
1 tablespoon balsamic vinegar
2 tablespoons pine nuts, toasted (see page 365)
Coarse salt and freshly ground pepper

Steps:

  • Wash and drain chard, leaving some water clinging to stalks and leaves. In a large saucepan, heat oil over medium-high. Add chard stalks, and cook until beginning to soften, stirring occasionally, about 4 minutes.
  • Add chard leaves, raisins, and garlic. Cover, and reduce heat to medium-low; cook, stirring occasionally, until chard is tender, 6 to 10 minutes. Pour off excess liquid from pan. Add vinegar and pine nuts, and toss to combine; season with salt and pepper, and serve.

SWISS CHARD WITH RAISINS AND PINE NUTS



Swiss Chard with Raisins and Pine Nuts image

Categories     Fruit     Leafy Green     Nut     Side     Vegetarian     Quick & Easy     Raisin     Pine Nut     Healthy     Vegan     Chard     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pounds Swiss chard (preferably rainbow or red; from 2 bunches)
1/2 cup pine nuts (2 1/2 ounces)
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup golden raisins, finely chopped
1 cup water

Steps:

  • 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 in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 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, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper.
  • Serve sprinkled with nuts.

SWISS CHARD WITH CURRANTS AND PINE NUTS



Swiss Chard with Currants and Pine Nuts image

This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.

Provided by Martha Rose Shulman

Time 40m

Yield Serves 4

Number Of Ingredients 6

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

Steps:

  • 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, 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.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 578 milligrams, Sugar 7 grams

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