Lemony and sharp, this dish paired well with the buttery sweetness of the halibut. Will make it again!
---Barbara
Swiss Chard with Pine Nuts and Raisins
(adapted from Fine Cooking)
Serves 4
1/3 cup golden raisins
1 lb, or 1 large bunch of Swiss chard, washed
2 T. olive oil
2 large shallots, thinly sliced
1 garlic clove, finely sliced or grated
1 t. red pepper flakes
1/4 cup toasted pine nuts
1 t. finely grated lemon zest
juice of one small lemon
salt and pepper
2 T. Parmesan-Reggiano, grated
Prepare the washed Swiss chard: pull or cut the stems away from the leaves. (Run a knife along each side of the main stalk to speed up the process.) Cut or rip leaves into large pieces, and slice the stalks into thin 1/4 inch pieces. Then, dry all of the chard, either in a spinner or towel dry.
In a large, deep skillet with a lid, add the oil and heat to medium. Add the chard stems and shallots, and cook, stirring occasionally, until soft and beginning to brown, about 4-5 minutes. This will depend on how thin you choose to cut the stems and onions. Thinner will cook faster.
Add the garlic, and cook until fragrant, about 30 seconds. Add the red pepper flakes and stir. Add the raisins and stir. Add the chard. It will fill the pan completely. Immediately, start turning the mix with tongs over and over until the chard begins to wilt.
Once wilted, lower the heat, and cover the pan to finish cooking the chard, about 5-7 minutes more.
Remove from the heat, place in a serving bowl and sprinkle with the pine nuts and grated Parmesan-Reggiano.
Toss and serve.