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Sautéed Swiss Chard
Flavor boost! The textures and flavors make this a great side dish that’s heart-healthy too.
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| DRY GOODS & PACKAGED GOODS |
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| SPICE & BAKING |
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| CONDIMENTS, OILS & DRESSINGS |
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PREP STEPS
- Separate the leaves of Swiss chard from the stems. Soak the leaves in a large bowl of cold water. Rinse the stems under cold running water.
- Cut the rough bottom end off the Swiss chard stems and discard. Slice the stems crosswise into 1/4 inch pieces. This is just for added crunch, so you only need about a 1/2 cup.
- Cut a shallot in half. Peel off the skin, lay each half flat, then cut crosswise into thin slices to measure the indicated amount.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
- Lift the Swiss chard leaves out of the bowl of water. Dump the grit that accumulated in the bottom of the bowl. If there was a lot of grit, repeat until water is clean, then dry leaves thoroughly.
- Layer the Swiss chard leaves on top of each other and cut crosswise into 1/2 inch thick ribbons to measure the indicated amount.
COOK STEPS
- Heat a large saute pan over medium-low heat.
- Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning.
- Place the pine nut pan back over medium heat. Add olive oil and warm.
- Once oil is warm, add the sliced shallot. Saute until softened. Do not brown.
- Add the sliced Swiss chard stems and minced garlic. Cook until stems start to soften, about 2-3 minutes.
- Add the Swiss chard leaves and season with salt and pepper to taste. Stir to combine well. Saute until leaves are wilted and moisture has cooked out and evaporated.
- After the Swiss chard leaves are wilted, stir in the golden raisins and the apple cider vinegar. Cook until the liquid has been absorbed and raisins are soft, about 2-3 minutes.
- Stir the toasted pine nuts into the Swiss chard. Finish with more salt and pepper to taste, if necessary. Remove from heat.
- Transfer chard to a serving bowl or dinner plates. Serve warm!
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