This is Swiss chard with a delightful Spanish accent: the plump sweetness of raisins and pleasing crunchiness of hazelnuts raises chard to new and sumptuous levels in this super-quick and easy recipe.
It can even make a meal, when served with brown rice or quinoa.
Leafy greens are filled with valuable nutrients, and this is one intriguing way to serve them, a heavenly meld of textures and tastes.
3 tablespoons raisins
1 pound Swiss chard, washed well
2 tablespoons olive oil
2 garlic cloves, minced
3 tablespoons toasted hazelnuts, chopped
Salt and fresh-ground black pepper to taste
1. Place the raisins in a small pan with water to cover. When the water begins to boil, take the pan off the heat, and let the raisins sit for at least 5 minutes.
2. While the raisins are soaking, cut each Swiss chard leaf away from the stem and central rib. Cut the leaves into 1/4-inch crosswise slices. Dice the stems and the central ribs.
3. In a large pot, heat the olive oil over medium heat. Add the Swiss chard and the garlic, and saute, stirring frequently, for 6 to 8 minutes or until the chard is tender. Drain the raisins, and toss them and the hazelnuts into the Swiss chard. Add salt and pepper and serve.