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?