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Swiss Chard with Currants and Pine Nuts

5.0(453)

This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.

by Martha Rose Shulman

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Servings

Serves 4

Total time

40 min

Calories / serving

169 kcal

Ingredients (6)

serves

3 tablespoons currants, raisins, or golden raisinscurrant
2 pounds Swiss chard, stemmed and washed in several changes of water, stems diced and set asidechard
2 tablespoons olive oilolive-oil
1 to 2 garlic cloves (to taste), mincedgarlic
3 tablespoons pine nutspine-nut
Salt and freshly ground peppersalt-and-pepper

Instructions (3 steps)

01Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
02Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
03Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.

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Rich recipe — supports nutrition-aware planning.