BRAISED SWISS CHARD WITH CURRANTS AND PINE NUTS
This sweet-and-sour braise is a tasty way to highlight the fabulous flavor of chard. It pairs well with grilled meats or tofu, as well as meaty grilled vegetables like eggplant or mushrooms. Swiss chard is related to beets. It has celery-like stalks that can be white or vivid rainbow hues and bumpy deep green leaves. If chard is available in the supermarket, substitute the leafy greens on a bunch of beets, mature spinach, or dinosaur kale. Leftover sauteed greens are delicious reheated to top toast for savory crostini or tossed with hot cooked pasta for a quick vegetarian meal.
Time 37m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF. Place pine nuts on a cookie sheet and toast until golden brown, about 5 to 6 minutes; set aside.
- Meanwhile, coarsely chop chard stems and leaves - making sure to keep the leaves and stems separate from one another; set aside.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until they start to soften, about 5 minutes. Add chard stems and reduce heat to medium-low; cook, stirring frequently, about 4 minutes. Add currants and apple juice; stir well to combine. Cover skillet; cook for 5 minutes more.
- Add chard leaves to skillet in 3 batches, mixing well between each batch; cover and cook until leaves are tender, stirring halfway through, about 6 to 7 minutes.
- Remove skillet from heat and sprinkle with salt and vinegar; stir to combine. Serve sprinkled with pine nuts.
- Yields about 3/4 cup chard and 1 1/2 teaspoons pine nuts per serving.
Nutrition Facts : Calories 100 kcal
SWISS CHARD WITH CURRANTS AND PINE NUTS
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
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
RAINBOW CHARD AND RADICCHIO SAUTé
Provided by Jill Silverman Hough
Time 45m
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cut ribs from chard; chop crosswise into 1-inch pieces (about 4 cups). Slice leaves crosswise into 1-inch strips (about 16 cups).
- Melt butter with oil in large pot over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally, about 4 minutes. Add chard ribs; cover and cook until tender, about 6 minutes. Working in batches, add chard leaves and radicchio, stirring until wilted. Cook uncovered until vegetables are tender, stirring often, 8 to 10 minutes. Stir in 2 tablespoons vinegar and currants, if desired. Season with salt and pepper and more vinegar, if desired.
- Using slotted spoon, transfer chard mixture to bowl. Sprinkle pine nuts over.
- The general rule is red with meat and white with fish, but Pinot Noir is a light red wine and salmon is a rich fish, so it works. We like the earthy, fruity GAINEY VINEYARD 2007 PINOT NOIR Ccalifornia, $48).
SWISS CHARD WITH CURRANTS AND PINE NUTS
I like this recipe - both with currants & golden raisins. Finding this in the New York Times helped me decide to go for the Misticanza di Bietole da Costa chard mix to get red, white, green & yellow chard all at once. 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.
Provided by Busters friend
Categories Chard
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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, 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.
Nutrition Facts : Calories 167.4, Fat 11.6, SaturatedFat 1.3, Sodium 702.7, Carbohydrate 15, Fiber 4.4, Sugar 7.3, Protein 5.3
BRUSCHETTA WITH SWISS CHARD, PINE NUTS AND CURRANTS
Categories Garlic Appetizer Bake Vegetarian Quick & Easy Currant Pine Nut Chard Bon Appétit Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4 as a first-course
Number Of Ingredients 6
Steps:
- Place 1/4 cup currants in small bowl. Add enough warm water to cover currants. Soak 20 minutes. Drain well. Preheat oven to 450°F. Heat 3 tablespoons oil in heavy large pot over medium heat. Add garlic and sauté until fragrant and pale golden, about 1 minute. Add Swiss chard. Sauté until chard is wilted and tender, about 5 minutes. Mix in pine nuts and currants. Season mixture to taste with salt and pepper. Remove from heat.
- Arrange bread in single layer on baking sheet. Bake bread until golden, about 5 minutes. Brush remaining 1 tablespoon oil over bread slices. Top with warm chard mixture, dividing equally. Arrange on platter and serve.
RAINBOW CHARD WITH CURRANTS AND PINE NUTS
Steps:
- sautee garlic in olive oil, add pine nuts and brown. then add currants and cut chard. Stir in chard and serve. Makes as a great main course or side dish.
SWISS CHARD WITH RAISINS AND PINE NUTS
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
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, RAISIN, AND PINE NUT TART
Categories Milk/Cream Side Bake Vegetarian Raisin Pine Nut Chard Gourmet
Number Of Ingredients 12
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.
More about "rainbow chard with currants and pine nuts recipes"
SAUTEED RAINBOW CHARD – A COUPLE COOKS
From acouplecooks.com
4.8/5 (4)Total Time 10 minsCategory Side DishCalories 80 per serving
- Wash and dry the chard leaves. Remove the stems and roughly chop the chard (follow the instructions in How to Cut Kale). If you’d like, thinly slice the tender part of the stems and add that to the mix (discard the large tough parts of the stems; or you can discard the stems entirely).
- Add the olive oil to a large skillet and heat it over medium-high heat. Add the smashed garlic and chard and cook for 4 minutes, stirring frequently until wilted and bright green.
- Remove from the heat and add the kosher salt, red pepper flakes. and several grinds of fresh ground pepper.
CHARD WITH TOMATOES, CURRANTS AND PINE NUTS
From tuttorossotomatoes.com
Servings 4Calories 170 per servingTotal Time 30 mins
SWISS CHARD ROLLS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
RAINBOW CHARD WITH RAISINS AND PINE NUTS RECIPE - TESCO REAL FOOD
From realfood.tesco.com
RAINBOW CHARD WITH SOUSED CURRANTS & PINE NUTS RECIPE | EAT YOUR …
From eatyourbooks.com
RECIPE: STUFFED PEPPERS WITH RAINBOW CHARD, BEEF, LEEKS, PINE …
From blog.kitchenkaboodle.com
SAUTéED SWISS CHARD WITH CURRANTS AND PINE NUTS
From americastestkitchen.com
RAINBOW CHARD WITH OLIVE OIL AND PINE NUTS
From freshpressedoliveoil.com
ALL ABOUT COLORFUL RAINBOW CHARD - WITH RECIPES - THE …
From thespruceeats.com
SAUTéED SWISS CHARD WITH CURRANTS AND PINE NUTS - COOK'S ILLUSTRATED
From americastestkitchen.com
RAINBOW CHARD WITH SOUSED CURRANTS & PINE NUTS RECIPE FROM NEW …
From cooked.com
SAUTEED RAINBOW CHARD WITH PARMESAN & PINE NUTS - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love