Swiss Chard with Raisins and Pine Nuts

This is a unique dish that can make a wonderful side dish! The colors of the dish are quite festive too!

You’ll Need

 

  • 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
Directions
  • 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.

 

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Swiss Chard Zucchini Frittata

An easy to make brunch component for the holiday guests that are in from out of town.


You’ll Need:


  • 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



Directions:

  • 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.
 

Lentil and Swiss Chard Soup

Let’s prevent cancer! This recipe is quite easy. It is prepared with simple ingredients but the flavor is dynamic!


You’ll Need

  • 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

Directions

  • 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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Hoppin’ John Soup (Black-eyed peas and Swiss chard Soup)


You’ll Need

  • 1 cup dried black-eyed peas
  • 8 cups water
  • ½ to 1 teaspoon very finely chopped Jalapeno or other hot chili
  • ¼ to ½ teaspoon crushed red pepper
  • 2 cloves garlic, finely chopped
  • 1 Ham bone or 1-pound ham shank
  • ½ cup uncooked regular long grain rice
  • 1 large onion, chopped (about 1 cup)
  • 1 medium red or green bell pepper, chopped (about 1 cup)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ pound Swiss Chard or Mustard Greens, coarsely chopped (about 4 cups)

Directions

  • Heat peas and water to boiling in Dutch oven.
  • Boil uncovered 2 minutes; remove from heat.
  • Cover and let stand 1 hour.
  • Stir in chili, garlic and ham bone.
  • Heat to boiling; reduce heat.
  • Cover and simmer 1 to 1-1/2 hours or until peas are tender.
  • Remove ham bone.
  • Remove ham from bone and cut into bite-size pieces.
  • Reserve ham.
  • Stir rice, onions, bell pepper, salt and pepper into soup.
  • Cover and simmer about 25 minutes, stirring occasionally, until rice is tender.
  • Stir in ham and Swiss Chard.
  • Cover and simmer until hot.
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