This is a unique dish that can make a wonderful side dish! The colors of the dish are quite festive too! Try it and see if you’d like to present it as a holiday side!
- 1 ½ pounds Swiss chard (preferably rainbow or red)
- 1/4 cup pine nuts (2 ½ ounces)
- ¼ cup olive oil
- 1 medium onion, finely chopped
- ¼ cup golden raisins
- 1 cup water
- Tear chard leaves from stems, then coarsely chop stem and leaves separately.
- Toast pine nuts in oil in a wide 6- to 8-quart heavy pot over moderated heat, stirring constantly, until golden, 1 ½ to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
- Cook onion in remaining oil in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes.
- Add raisins and ½ cup water and simmer, covered, until stems are softened, about 3 minutes.
- Add chard leaves and remaining ½ cup water and simmer, partially covered, stirring occasionally, until leave are tender, about 3 minutes.
- Season with salt and pepper. Serve sprinkled with pine nuts.
An easy to make brunch component for the holiday guests that are in from out of town.
- 2 Tablespoons olive oil
- 1 Small yellow onion finely chopped
- 1 Clove garlic crushed
- 2 Large Swiss chard leaves including stems, coarsely chopped
- 1 Medium zucchini, chopped
- 6 Eggs
- 1/8 Teaspoon black pepper
- 1/2 Teaspoon salt
- ¼ Teaspoon dried basil
- ¼ Teaspoon dried oregano
- ½ Cup grated Parmesan cheese
- In a frying pan, heat the oil over medium heat.
- Add onion, garlic, chard, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes).
- Remove from heat and let cool slightly.
- Beat eggs lightly with, salt pepper, basil, and oregano.
- Stir in cheese and vegetables.
- Pour into a greased 9-inch pie pan.
- Bake in a 350 F degree oven for 25 to 30 minutes or until puffed and brown.
- Serve hot or at room temperature.
Let’s prevent cancer! This recipe is quite easy. It is prepared with simple ingredients but the flavor is dynamic!
- 1 cup lentils
- 1 ½ quarts water
- 1 large potato, diced
- ½ bunch Swiss chard or Kale
- 1 medium onion, coarsely chopped
- Salt and pepper to taste
- 3 Tablespoons olive oil
- Lemon wedges or lemon juice
- Wash lentils, add water, cover and cook until almost tender.
- Add diced potato; boil for 10 minutes.
- Add Swiss chard or Kale.
- Meanwhile, sauté onions with salt and pepper in oil until golden brown.
- Add to lentil mixture and cook until all of the vegetables are done, no more than 10 minutes.
- Adjust seasonings.
- Serve with lemon wedges or add some lemon juice to the pot.
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