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Grannie’s French Swiss Chard

Grannie’s French Swiss Chard

The French love their chard (“blettes” in their language), and my Grannie (who was French and Swiss, among other things) used to make this recipe for me when I was little because she knew how good it was for me (chard is a fabulous source of many antioxidant vitamins and minerals)–and because this was one way I would actually eat it and enjoy it!

The secret is adding raisins and pine nuts to the chard. I recently bought a drop-dead gorgeous book of French Provincial recipes, and in it was a recipe that looked just like the chard my Grannie used to make for me. It was even called “Blettes Grand-mere!” Try making it for your little ones: the sweetness of the raisins and the nutty, buttery crunch of the pine nuts make chard completely irresistible–and it cooks in about 3 minutes.

INGREDIENTS
1 bunch Swiss chard
3 tablespoons butter
1 tablespoon olive oil
1 tablespoons chopped fresh rosemary
1/3 cup raisins or golden raisins
2 tablespoons pine nuts
salt and freshly-ground black pepper, to taste

1. Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely.

2. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.

3. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes. Season with salt and pepper and serve immediately.

Serves 4.

Read more: Food, All recipes, Side Dishes

By Cait Johnson, Assistant Producer, Care2 Healthy Living Channels.

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Cait Johnson

Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.

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13 comments

+ add your own
5:35PM PDT on May 2, 2013

Thank you :)

3:21PM PDT on May 2, 2013

ty

1:36PM PDT on Sep 27, 2012

yum

3:43AM PDT on May 31, 2012

Thanks for the recipe; it sounds great. I grow my own Swiss chard, so it's always helpful to find new ways to serve it up.

4:14AM PST on Jan 19, 2012

Thank you

1:28AM PDT on Sep 13, 2011

Yummy! The recipe sounds good! Thanks.

7:04PM PST on Nov 28, 2010

Thanks. It sounds interesting. I've never had chard before.

5:13AM PST on Nov 15, 2010

Thanks for the article.

7:01PM PDT on Jul 15, 2010

Lovely, thanks!

2:15AM PST on Jan 31, 2010

thanks

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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