How Do You Like Your Chard?

It’s warm-up time: Last week’s Local Box chard was the harbinger of much more to come this winter! We’re ready for it, though: This recipe was super-good when we made it this weekend. It’s from the Gourmet cookbook but, curiously, it’s not on Epicurious.com (as most Gourmet recipes are). So I’ll share it with you here:

Swiss Chard with Olives and Raisins

  • 2 T olive oil
  • 1 medium onion, finely chopped (1 cup)
  • 1 1/2 lbs Swiss chard (1.5 bunches), center ribs discarded, leaves and stems separated, stems finely chopped, leaves coarsely chopped
  • 1/4 cup golden raisins
  • 2 garlic cloves, finely chopped
  • 8 Kalamata olives or other large brine-cured black olives, pitted and finely chopped
  • 1/2 t salt
  • 1/4 t freshly ground black pepper
  • 1/4 cup pine nuts, lightly toasted

Heat oil in a 5-quart heavy pot over moderate heat. Add onion and cook, stirring, until softened, about 3 minutes. Add chard stems, raisins, and garlic, cover, and cook, stirring occasionally, until stems are tender, about 6 minutes. Stir in chard leaves, olives, salt, and pepper, cover, and cook, stirring occasionally, until leaves are 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.

What did you do with your Local Box chard this week?

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