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
SWISS CHARD WITH CURRANTS AND PINE NUTS
I like this recipe - both with currants & golden raisins. Finding this in the New York Times helped me decide to go for the Misticanza di Bietole da Costa chard mix to get red, white, green & yellow chard all at once. Advance preparation: You can make this several hours before serving. Reheat gently on top of the stove if you want to serve it hot. The blanched greens will keep in a covered bowl in the refrigerator for 3 or 4 days.
Provided by Busters friend
Categories Chard
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 167.4, Fat 11.6, SaturatedFat 1.3, Sodium 702.7, Carbohydrate 15, Fiber 4.4, Sugar 7.3, Protein 5.3
BRUSCHETTA WITH SWISS CHARD, PINE NUTS AND CURRANTS
Categories Garlic Appetizer Bake Vegetarian Quick & Easy Currant Pine Nut Chard Bon Appétit Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4 as a first-course
Number Of Ingredients 6
Steps:
- Place 1/4 cup currants in small bowl. Add enough warm water to cover currants. Soak 20 minutes. Drain well. Preheat oven to 450°F. Heat 3 tablespoons oil in heavy large pot over medium heat. Add garlic and sauté until fragrant and pale golden, about 1 minute. Add Swiss chard. Sauté until chard is wilted and tender, about 5 minutes. Mix in pine nuts and currants. Season mixture to taste with salt and pepper. Remove from heat.
- Arrange bread in single layer on baking sheet. Bake bread until golden, about 5 minutes. Brush remaining 1 tablespoon oil over bread slices. Top with warm chard mixture, dividing equally. Arrange on platter and serve.
SWISS CHARD TART WITH GOAT CHEESE, CURRANTS, AND PINE NUTS
Look in any Sicilian cookbook and you'll find a recipe for the popular side dish, or contorno, of cooked greens with currants and pine nuts. I make Swiss chard the main attraction of this dish, layering it onto a savory tart with rich and tangy goat cheese, then topping it with sweet currants and toasted pine nuts. Use a crumbly, slightly aged goat cheese, such as Bûcheron, Rodin Affiné, or the domestically produced Laura chanel aged chèvre. Feel free to substitute any other tender greens, such as the tops of beets or turnips, or a bunch of young mustard greens for the Swiss chard.
Number Of Ingredients 20
Steps:
- Preheat the oven to 400°F.
- Defrost the puff pastry slightly and unroll it on a parchment-lined baking sheet. Use a paring knife to score a 1/4-inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border. (You will not need all of the egg wash.) Chill the puff pastry in the freezer until ready to use.
- Tear the chard into large pieces.
- Heat a large sauté pan over high heat for 2 minutes. Add 2 tablespoons olive oil, the shallots, and the thyme. Sauté a few minutes, and add half the Swiss chard. Cook a minute or two, tossing the greens in the oil to help them wilt. Add the second half of the greens, and season with a heaping 1/4 teaspoon salt and a pinch of black pepper. Cook for a few more minutes, stirring frequently, until the greens are tender.
- Spread the greens on a baking sheet or platter to cool. (You may want to put them in the refrigerator, so they cool more quickly.) When they've cooled, squeeze the excess water out with your hands.
- Place the ricotta, remaining egg yolk, and remaining 1 tablespoon olive oil in the bowl of a food processor. Purée until smooth, and remove to a mixing bowl. Gently fold in the crème fraîche, and season with a healthy pinch of salt and freshly ground black pepper.
- Spread the ricotta mixture on the puff pastry inside the scored border. Crumble half the goat cheese over the ricotta, arrange the greens on top, and sprinkle the remaining goat cheese over the tart. If you aren't ready to bake, cover the tart with plastic and chill.
- Bake the tart for 20 to 25 minutes, rotating the baking sheet halfway through, until the cheese is bubbling and the crust is golden brown. Check underneath the tart to make sure the crust is really cooked through (if you under-bake the tart, it will be soggy).
- Cool a few minutes, and then transfer the tart to a cutting board. Spoon some of the currant-pine nut relish over the tart and serve it on the cutting board at the table. Pass the remaining currant-pine nut relish in a small bowl for anyone who would like a little more.
- Preheat the oven to 375°F.
- Toast the pine nuts for about 8 minutes, stirring once or twice, until they're golden brown and smell nutty.
- Heat a small sauté pan over high heat for 2 minutes. Turn down the heat to medium, and add the olive oil, rosemary, and chile. When the rosemary and chile start to sizzle, add the onion and season with 1/2 teaspoon salt. Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender. Transfer to a small bowl to cool and discard the rosemary sprig and chile.
- While the onion is cooking, place the currants in a small bowl and cover with hot water. Let the currants soak for 10 minutes, and then drain well.
- Add the balsamic vinegar to the pan the onions were in, and reduce it over medium-high heat to a scant 1 tablespoon. Stir the reduced vinegar into the onion mixture.
- Add the toasted pine nuts, currants, and parsley to the onion mixture, and stir to combine. Taste for balance and seasoning.
- Assemble the tart in the morning, cover, and refrigerate. Bake just before you're ready to serve. You can make the currant-pine nut relish in the morning.
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.
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.
More about "swiss chard with currants and pine nuts food"
SWISS CHARD WITH CURRANTS AND PINE NUTS | PLANT BASED ...
From pinterest.com
SWISS CHARD WITH CURRANTS AND PINE NUTS | SWISS CHARD ...
From pinterest.com
SWISS CHARD WITH CURRANTS AND PINE NUTS FROM THE SIDE DISH ...
From app.ckbk.com
SWISS CHARD ROLLS - DELICIOUS REAL FOOD RECIPES
From healthyseasonalrecipes.com
SWISS CHARD WITH CURRANTS AND PINE NUTS - NEWS - OCALA.COM ...
From ocala.com
RAINBOW CHARD WITH CURRANTS AND PINE NUTS RECIPES
From tfrecipes.com
SAUTEED SWISS CHARD AND PINE NUT BRUSCHETTA | MIDWEST LIVING
From midwestliving.com
SAUTéED SWISS CHARD WITH CURRANTS AND PINE NUTS | COOK'S ...
From cooksillustrated.com
CHARD — RECIPES — TAPROOT
From taprootnh.org
SWISS CHARD TARTLETS WITH GRUYERE RECIPE - OPRAH.COM
From oprah.com
CHARD WITH TOMATOES, CURRANTS AND PINE NUTS
From tuttorossotomatoes.com
SWISS CHARD WITH CURRANTS AND PINE NUTS | TOWN AND COUNTRY ...
From dw.townandcountrymarkets.com
FETTUCCINE WITH SWISS CHARD AND DRIED FRUIT - FOOD AND WINE
From foodandwine.com
SWISS CHARD WITH CURRANTS AND PINE NUTS — DRFABIO
From drfabio.com
SWISS CHARD WITH CHICKPEAS AND COUSCOUS RECIPE - REAL SIMPLE
From realsimple.com
SWISS CHARD WITH ONIONS, CURRANTS AND PINE NUTS | WHAT ...
From whatwouldcathyeat.com
SAUTéED SWISS CHARD WITH CURRANTS AND PINE NUTS
From pinterest.ca
SWISS CHARD ROLLS — TAPROOT
From taprootnh.org
SWISS CHARD RECIPE WITH GOLDEN RAISINS AND PINE NUTS - PBS
From pbs.org
SWISS CHARD WITH CURRANTS AND PINE NUTS | CSA FAMILY DINNERS
From csafamilydinners.wordpress.com
BEST RECIPES OF YEAR: SWISS CHARD WITH CURRANTS AND PINE NUTS
From bestrecipes2016.blogspot.com
SWISS CHARD WITH CURRANTS AND PINE NUTS
From gainesville.com
SWISS CHARD WITH CURRANTS AND PINE NUTS RECIPE | RECIPE ...
From pinterest.ca
SEARCH PAGE - FOODNETWORK.CO.UK
From foodnetwork.co.uk
RED LENTIL PENNE PASTA WITH CHORIZO, SOFRITO, PINE NUTS ...
From plantforwardkitchen.org
SWISS CHARD WITH RAISINS AND PINE NUTS | ITALICIOUS
From italicious.blog
SWISS CHARD WITH RAISINS AND PINE NUTS - MY THREE SEASONS
From mythreeseasons.com
SAUTéED SWISS CHARD WITH CURRANTS AND PINE NUTS | COOK'S ...
From cooksillustrated.com
FLABREAD WITH KALE, SWISS CHARD, CURRANTS, PINE NUTS AND ...
From sites.google.com
SWISS CHARD WITH TAHINI, YOGHURT AND BUTTERED PINE NUTS
From fromballymaloewithlove.com
SAUTéED GREENS WITH PINE NUTS AND RAISINS RECIPE - FOOD NEWS
From foodnewsnews.com
FETTUCCINE WITH SWISS CHARD AND DRIED FRUIT RECIPE | MYRECIPES
From myrecipes.com
BRAISED CURRANTS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BRAISED SWISS CHARD WITH CURRANTS AND PINE NUTS | RECIPES ...
From weightwatchers.com
SWISS CHARD WITH CURRANTS AND PINE NUTS RECIPES
From tfrecipes.com
BRAISED SWISS CHARD WITH CURRANTS AND PINE NUTS | HEALTHY ...
From weightwatchers.com
BALSAMIC SWISS CHARD WITH PINE NUTS AND GARLIC RECIPE FROM ...
From jessicaseinfeld.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love