SWISS CHARD WITH CURRANTS AND PINE NUTS

Swiss Chard with Currants and Pine Nuts image

This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.

Provided by Martha Rose Shulman

Time 40m

Yield Serves 4

Number Of Ingredients 6

Previous Next

Ingredients

3 tablespoons currants, raisins, or golden raisins
2 pounds Swiss chard, stemmed and washed in several changes of water, stems diced and set aside
2 tablespoons olive oil
1 to 2 garlic cloves (to taste), minced
3 tablespoons pine nuts
Salt and freshly ground pepper

Steps:

Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 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 raisins or 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.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 578 milligrams, Sugar 7 grams