Sautéed Red Chard with Raisins and Pine Nuts
Sautéed Red Chard with Raisins and Pine Nuts
- 1 bunch 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 raisins
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- Coarse salt and ground pepper
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.[print-me target=".post-content"]