Karen Barnabys Swiss Chard Pine Nuts Garlic And Anchovies Food

SWISS CHARD WITH GARLIC AND ANCHOVIES

Steps:

• Wash the chard. Cut off the white stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. If you wish you may add the chard greens at this stage and cook for a further 3 to 5 minutes or you may wish to use the greens for something else.

KAREN BARNABY'S SWISS CHARD, PINE NUTS, GARLIC AND ANCHOVIES

Steps:

• Tear chard leaves from stems, then coarsely chop stems and leaves separately. Place the stems and water in a large pot and cook over medium heat until the stems are tender, adding more water if necessary to prevent sticking. Add the leaves and continue cooking until the leaves wilt. Drain the chard in a colander. Return the pot to the stove and heat the olive oil over medium heat. Add the garlic and cook until is starts to turn gold. Add the anchovies and cook until the anchovies dissolve. Add the pine nuts, then the drained chard and raisins. Toss to heat it through and coat with the oil. Taste and adjust the seasoning. Serve immediately.

SWISS CHARD WITH CURRANTS AND PINE NUTS

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.

SWISS CHARD WITH RAISINS AND PINE NUTS

Steps:

• Tear chard leaves from stems, then coarsely chopped stem and leaves separately.
• Toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes.
• Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute.
• Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes.
• Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. Serve immediately.

SWISS CHARD WITH CURRANTS AND PINE NUTS

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, about 1 minute or just until the garlic begins to smell fragrant. 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.

SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS

Steps:

• Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
• In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
• Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.

SWISS CHARD WITH RAISINS AND PINE NUTS

Steps:

• Tear chard leaves from stems, then coarsely chop stems and leaves separately.
• Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
• Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper.
• Serve sprinkled with nuts.

GARLIC TOASTS WITH SWISS CHARD, RAISINS, AND PINE NUTS

Steps:

• Place raisins in small bowl. Pour enough warm water over to cover; let stand 20 minutes. Drain.
• Preheat oven to 350°F. Combine 3 tablespoons oil and crushed garlic in another small bowl. Arrange baguette rounds on baking sheet. Bake until bread is crisp but not brown, turning bread once, about 5 minutes per side. Cool. Brush bread with garlic oil.
• Cook Swiss chard in large pot of boiling salted water until tender, stirring occasionally, about 10 minutes. Drain well. Pat with paper towels to remove excess water. Finely chop chard. Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add onion and minced garlic and sauté until onion is tender, about 3 minutes. Add tomato and parsley and stir 1 minute. Increase heat to high; add pine nuts, nutmeg, raisins, and chard and stir 2 minutes. Season to taste with salt and pepper. Top toasts with Swiss chard mixture. Serve warm or at room temperature.