Swiss chard, with fleshy stems that offer nice texture, has a milder flavor than other greens such as rapini or mustard. I highlight its sweetness with golden raisins and white wine, then add pine nuts for richness and some crunch. Be sure to dry the chard carefully before sautƩing, because it gives off a lot of liquid.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 350Ā°F.
Step 2
Put the raisins and wine in a small saucepan and bring just to a boil. Remove from the heat and set aside for the raisins to macerate while you prepare the rest of the dish.
Step 3
Spread the pine nuts out on a baking sheet. Toast in the oven just until lightly browned, about 10 minutes. Watch the nuts carefully. They have a high fat content and will color quickly. Transfer to a plate to cool.
Step 4
Separate the chard into leaves, trimming back the thick stems but leaving the leaves whole. Swish in cool water, then carefully pat or spin dry.
Step 5
Heat the oil in a sautƩ pan over medium heat and add the garlic. SautƩ for about 30 seconds, then add the chard. Stir to coat the leaves in oil. Add the raisins and wine. Cook until the chard is totally wilted and the wine has mostly evaporated, 5 to 7 minutes. Season with salt and pepper to taste and serve.
