Home > Making Food > Eat Your Greens! What To Do With Swiss Chard

Eat Your Greens! What To Do With Swiss Chard

So, you went to your local farmer’s market and ended up coming home with a big bunch of swiss chard, because it looked attractive and seemed like something healthy and seasonal to cook for dinner.

Now the question is, what to do with it?  Unlike strawberries or tomatoes, for instance, swiss chard actually requires a bit of prep.  It is not necessarily intuitive how it should be cooked, or what to do with the stalks, or what other interesting ingredients can be added to it. 

If you have come into possession of some swiss chard and are looking for a simple way to cook it, try this traditional recipe.  Even if you are not crazy about cooked leafy greens, this dish has enough interesting flavors so it doesn’t seem like you are just chewing through a big pile of rabbit food – so consider giving it a try.

Swiss Chard with Raisins and Pine Nuts

1 bunch swiss chard, stalks cut off below the leaf and set aside
2 tbsp. extra-virgin olive oil
1 small onion, diced
1/2 cup pine nuts (or alternatively, walnuts or almonds will work)
1/4 cup raisins

Bring a large pot of water to a boil, salt it then turn down to a simmer.  While it is heating, chop the each chard leaf into 3 or 4 more manageable pieces,

You didn’t throw out those chard stalks, did you?  I sure hope not, because they are tasty.  After turning the water down, add the chard stalks to the pot, followed by the leaves.  Simmer for about 5 minutes, until the leaves have wilted, then remove with a slotted spoon.

Squeeze the chard leaves dry on a cutting board using paper towels, then chop roughly into approximately one inch pieces.  Leave the stalks in for the time being, they need to cook a little longer.

After a few minutes, check the stems by poking a small knife blade into them – once they give little resistance they can be removed from the pot. 

Over a low-to-medium heat, toast the nuts until lightly browned and set aside.  Soak the raisins in the warm water, to cover.

Heat the oil over a medium heat, add the onion and cook until softened.  Add the chard leaves and stems, stir and cook for 2 minutes.

Drain the water from the raisins.  Add the nuts and raisins to the chard, stir and cook for another 3 minutes.  If the mixture look s like it is drying out (unlikely), stir in a few tablespoons of water

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