Swiss Chard with Currants and Pine Nuts
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We happen to have lots of chard growing in our garden this spring and this is a great way to enjoy it. Chard has a nice delicate flavor and it stands up well to cooking. It is also full of vitamins A and K. Serve this dish alone for a light salad or over rice, bulgur or couscous (as shown) for a great vegetarian meal. This is another variation of a dish from Martha Rose Shulman.
MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes
INGREDIENTS
3 Tablespoons currants
2 pounds Swiss chard, stemmed and washed. Stems diced and set aside.
2 Tablespoons Extra-virgin olive oil
2 garlic cloves, minced
3 Tablespoons toasted pine nuts
1/2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
DIRECTIONS
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 5 to 8 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 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.
