SWISS CHARD WITH CURRANTS AND PINE NUTS
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
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
SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS
This warm salad is both healthy and flavorful.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 7
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 SAUTEED WITH PINE NUTS AND RAISINS
Swiss Chard Sauteed With Pine Nuts and Raisins. A quick sauteed swiss chard side dish.
Provided by Mike Vrobel
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- For an overview of the basic technique, see my Swiss Chard Saute
- Cut the chard leaves away from the stems. (I do this by folding the leaf along the stem, laying it on my cutting board, and running my knife down the edge of the stem, separating both sides of the leaf from the stem.) Slice the stems 1/2-inch thick, and slice the leaves into 1-inch thick pieces. Trim, peel, and dice the onion.
- Put the pine nuts in a 12-inch fry pan over medium heat. Cook the nuts, stirring and tossing, until most of the nuts are lightly browned. Be very careful - pine nuts burn in a heartbeat. Keep the nuts moving and pull them off the heat the moment some are dark brown. Pour them into a bowl and set aside for later. (Skip this step if you have toasted pine nuts).
- Put the frypan back over medium heat and add the olive oil. When the oil is shimmering (about 3 minutes), add the sliced stems and the onions, and sprinkle with 1/2 teaspoon fine sea salt. Saute until the onions soften, about 5 minutes.
- Stir in the pine nuts and raisins. Add the chard leaves to the pan, sprinkle with 1 teaspoon fine sea, and toss to combine. Pour in 1/4 cup of water, cover the pan, and steam until the leaves are tender, about 5 minutes.
- Remove the lid, grind fresh black pepper on top of the chard, drizzle with balsamic vinegar, and toss to combine. Serve.
Nutrition Facts : ServingSize 1/2 cup, Calories 117 calories, Sugar 5.5 g, Sodium 514.4 mg, Fat 8.3 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 10.8 g, Fiber 2.3 g, Protein 2.2 g, Cholesterol 0 mg
SWISS CHARD, RAISIN, AND PINE NUT TART
Categories Milk/Cream Side Bake Vegetarian Raisin Pine Nut Chard Gourmet
Number Of Ingredients 12
Steps:
- Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.
- Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
- Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
- Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
- Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.
SWISS CHARD WITH RAISINS AND PINE NUTS
Categories Fruit Leafy Green Nut Side Vegetarian Quick & Easy Raisin Pine Nut Healthy Vegan Chard Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
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.
BRAISED SWISS CHARD WITH RAISINS AND PINE NUTS
There are a few recipes that are similar to this recipe but not one exactly like this (this one packs a punch in flavor). I found it in a recipe book that one of Oprah Winfrey's trainers published. I put it in my own book and because I have an embarassingly huge number of cookbooks, I can't find the authors' name. The author noted that instead of the Swiss Chard, this recipe could be made with 2 packages of frozen spinach. That's how I make it because I always have frozen spinach on hand. If you use the frozen spinach, cook it according to package instructions, let it cool, then squeeze out as much of the remaining liquid as possible...I use a thin-mesh strainer to do it. It's so simple to prepare and make - it's hard to believe it's soo low fat. Hope you enjoy!
Provided by Leslulu
Categories Chard
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Tear Swiss Chard leaves into medium pieces.
- In large saute pan, heat olive oil over medium heat.
- Stir red onion in and saute for about 5 minutes or until the red onion slices are soft.
- Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts.
- Add swiss chard, give it a couple of stirs to incorporate it with the other ingredients. If you are using the spinach, add it at this point instead of the Swiss Chard.
- Add water and cover the pan so the swiss chard will wilt. Usually takes about 3 to 4 minutes for this to happen. Even if you are using the spinach that you have cooked, cooled and strained of extra water - DON'T SKIP THIS STEP WITH YOUR PRE-COOKED, STRAINED SPINACH - if you skip this with your spinach, the texture will be "gummy." Trust me - I tried it.
- Put individual servings on plates, use salt and pepper to your taste and then, (my favorite part) - sprinkle with balsamic vinegar or red wine vinegar.
SPANISH-STYLE SWISS CHARD WITH RAISINS AND PINE NUTS
A Spanish-style, vegetarian delight. Chard lovers everywhere rejoice! Also works well with spinach.
Provided by Anonymous
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan and pour in enough water to reach just below the bottom of the insert. Bring the water to a boil. Add the chard and steam until just tender, 2 to 3 minutes. Drain and set aside.
- Heat the oil in a large skillet over medium heat; cook the raisins and pine nuts in the hot oil until the pine nuts turn golden, about 5 minutes. Add the chard, season with salt and pepper, and continue cooking while stirring constantly until the chard is hot, about 2 minutes.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 21.8 g, Fat 9.7 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 1.4 g, Sodium 324.8 mg, Sugar 13 g
SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS
This recipe is a lovely way to prepare chard. We often pair with burgers or other red meats. I like to first blanche the chard in boiling water for one minutes and shock in ice water before proceeding with the recipe below. Found in Marthastewart.com
Provided by jlw19803
Categories Chard
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 166.8, Fat 10.1, SaturatedFat 1.2, Sodium 411.8, Carbohydrate 18.5, Fiber 3.7, Sugar 10, Protein 4.6
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- Toast pine nuts in a small, dry skillet over medium-high heat, shaking skillet constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
- Cut stems from chard; trim ends. Cut stems into 1/4-inch slices. Slice leaves crosswise into 1/2-inch-wide strips.
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- In a large dry skillet over medium-low heat, add the almonds. Shaking the pan and tossing the almonds occasionally to promote even browning, cook until golden and lightly toasted, about 5 minutes. Set the almonds aside.
- In the same skillet over medium heat, melt the butter or oil and tilt to coat the pan. Add the onions and cook, stirring occasionally, for 5 minutes.
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- Heat oil in a large sauté pan over medium heat. Add onion and chard stems to pan, season with salt, pepper and red pepper flakes. Sauté 4-6 minutes or until softened and onions are translucent.
- While onion and chard cook, heat a small cup of water in the microwave to almost boiling. Add raisins and allow to plump and soften slightly for about 5-8 minutes. Drain, reserving water.
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- Separate the stems from the chard leaves. Trim the ends of the stems and slice them. Shred the leaves into relatively thin slices, cutting longer ones as needed, keeping them separate from the stems. Finely dice the onion and the garlic.
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