Swiss Chard with Olives and Raisins
From eclaires 16 years ago
- 10 minutes to make
- Serves 4
Another piece from the paper...I'm adding recipes I find in the paper that look tasty and what I think you would enjoy :) (and me too!)...originally from "The Gourmet Cookbook," by Ruth Reichl
Ingredients
- 2 tbsp. olive oil shopping list
- 1 cup of finely chopped onion (yellow or white) shopping list
- 1 1/2 lbs. swiss chard, chopped and trimmed shopping list
- 1/4 golden raisins shopping list
- 2 garlic cloves, finely chopped shopping list
- 8 kalamata olives (or any other lrg. brine-cured black olives) pitted and finely chopped shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. pepper shopping list
- 1/4 cup pine nuts, lightly toasted shopping list
How to make it
- In 5-qt. heavy pot, over medium heat, heat oil
- Add onion and cook, stirring, until softened, about 3 minutes
- Add chard stems, raisins and garlic, cover and cook, stirring occasionally, until stems tender, about 6 minutes
- Stir in chard leaves, olives, salt and pepper, cover and cook, stirring occasionally, until leaves wilted, about 3 minutes
- Remove lid and cook, stirring occasionally, until most of liquid chard gives off has evaporated and leaves are tender, about 4 minutes
- Stir in pine nuts
People Who Like This Dish 5
- kaijavb MD
- misslizzi Philadelphia, PA
- waterlily Joplin, MO
- uhannigan PA
- eclaires Chicago, IL
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments