SWISS CHARD AND GOLDEN RAISINS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
- Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.
SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS
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
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 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.
SAUTEED SWISS CHARD WITH GOLDEN RAISINS AND CAPERS
I don't do well growing spinach in my summer garden (too hot, it bolts) but Swiss Chard does very well. This recipes sounds like a great way to use it! I haven't tried it yet, will this summer! From May 2007 GH. They remark that this makes a nice pasta - serve with favorite pasta & 1/2 cup cooking water.
Provided by MA HIKER
Categories Chard
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim tough stem ends from Swiss chard. Cut stems crosswise into 1-inch pieces; cut leaves into 2-inch pieces, keeping stems & leaves separate.
- In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook about 4 minutes or until onion begins to brown.
- Add chard stems and cook, covered, 5 to 7 minutes or until tender.
- Stir in raisins.
- Add leaves to stems in batches, covering skillet after each batch; cook 7 to 10 minutes in total or until leaves are tender and wilted, stirring often.
- Remove from heat, stir in capers.
Nutrition Facts : Calories 117.8, Fat 3.9, SaturatedFat 0.6, Sodium 613, Carbohydrate 20.1, Fiber 4.5, Sugar 10.4, Protein 4.8
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