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Categories:Viewed: 24 - Published at: 2 years ago
Ingredients
- 1/2 cup golden raisins
- 1/4 cup white wine
- 1/4 cup pine nuts
- 2 bunches Swiss chard
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- Kosher salt and freshly ground pepper
Method
- Preheat the oven to 350F.
- 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.
- 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.
- 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.
- Heat the oil in a saute pan over medium heat and add the garlic.
- Saute 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.
