Swiss Chard with Raisins and Pine Nuts
At least once a week, I will turn to Google to search for a dinner recipe. As to be expected, the resulting meal is mixed. A great many are forgettable and solely serve as a way to get food on the table. Then there are others that I love (and can’t wait to share with my readers). I don’t remember my exact search that lead me to this amazing Nom Nom Paleo recipe. It was amazing! I wanted to eat the entire bowl myself and was sad that I didn’t have another fresh batch of locally grown chard available to make it again the next night.
I’ll let you in on a little tip; Porkitos . The original recipe calls for a few pieces of crumbled crispy prosciutto chips sprinkled over the top of the greens just before serving. I’m glad I took the extra time to make them (it was the weekend). I’d recommend adding 3 oz of prosciutto to your grocery list.
- 2 Tbsp golden raisins
- Large bunch of Swiss chard
- 3 Tbsp pine nuts
- 2 Tbsp ghee
- 2 garlic cloves, minced
- Salt and pepper
- Squeeze of lemon
- Place the raisins in a small bowl and submerge in hot water for at least 10 minutes
- Cut out the stems of the Swiss chard and roughly chop the leaves into thick ribbons. If the stems are fresh, slice them up into ½ inch pieces.
- Heat a large skillet over medium heat and toast the pine nuts until golden brown, 2 to 3 minutes. Transfer the pine nuts to a plate to cool.
- Increase heat to medium-high heat and add 2 Tbsp of ghee to the skillet. When hot, add the stems and sprinkle of salt. Saute until tender.
- Add minced garlic to the pan and stir for a few seconds until fragrant. Then add the Swiss chard leaves, a sprinkle of salt and plumped raisins to the skillet. Stir and cover. Decrease heat to medium and cook, covered until tender, about 2 minutes.
- Toss in the pine nuts, squeeze on the lemon juice, season with salt and pepper to serve.