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Swiss chard with raisins, currants and pine nuts
Get your veggies in with this sweet and savoury side dish.
YIELDS
4
TO
5
Ingredients
- 2 tablespoons golden raisins
- 2 tablespoons dried currants
- 3 tablespoons pine nuts
- 3 lb bunch Swiss chard, stems chopped and leaves chiffonad
- 1-2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon balsamic glaze
Directions
- Add raisins and currants to a bowl of warm water and let sit for about five to 10 minutes until plumped up.
- Add pinenuts to a large pan over medium heat and toast until golden brown. Set aside.
- Add the olive oil to the pan along with the chard stems, and garlic. Add a pinch of salt and pepper. Sauté until fragrant, and the chard stems begin to soften.
- Add in the leaves and dried fruit and continue to cook until wilted down. Season with salt and pepper to taste.
- Transfer to a serving bowl drizzle with balsamic glaze and finished with the toasted pinenuts. Enjoy!
