Swiss Chard with Currants and Pine Nuts
Updated December 29, 2016
Andrew Scrivani for The New York Times
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
Advertisement
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
Nutritional analysis per serving (4 servings)
16 grams carbs; 169 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 4 grams fiber; 578 milligrams sodium; 5 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I neither soak the raisins beforehand nor pre-cook the chard. Starting the stems earlier makes sense, but just add the uncooked leaves with a bit of water still attached and the raisins will soak it right up. I also add 1-2 tablespoons of balsamic vinegar before serving.
I agree, I never soak the raisins or pre-cook the chard. This is one of our favorite ways to cook up Swiss Chard. It is so pretty with the different color stems.
One of my favorite leftovers - cold with a bit of goat cheese.
I used dried cranberries instead of currants or raisins. The cranberries' tart/sourness played off the sautéed garlic and toasted pine nuts nicely. Together they all enlivened (without overwhelming) the distinctive flavor of the chard. I served the vegetable dish over plain, lightly buttered couscous with a few slices of cold, leftover roasted turkey breast that had been marinated with a dry mustard, rosemary, garlic, sea salt and black pepper paste tucked under its skin.
I replaced the olive oil with bacon grease and used balsamic vinegar to deglaze the pan. Also added finely chopped onion (out of shallots) when sauteeing the stems. In other words, I kinda followed the recipe...and it was delicious!
I made this last night for the first time and we absolutely loved it. I did blanch the card and think it’s worth it for the texture and color. I also had pine nuts I’d already toasted in a dry pan, so threw those in after garlic, greens, and currants so they’d stay crunchy. I added red pepper flakes and a squeeze of lemon at the end. So good! And maybe even better cold the next day!
My wife and I loved this our only regret was that I didn't buy more Swiss Chard. Next time I will buy by weight and not think that one bunch of Chard is going to be enough.