Spanish-Style Chard w/ Raisins & Hazelnuts Recipe

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.

INGREDIENTS

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.

Serves 4.

Read more: Food, All recipes, Side Dishes

Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997). Copyright (c) 1997 by Didi Emmons. Reprinted by permission of Harvard Common Press.
Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).

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

10:59AM PDT on Apr 4, 2012

Thanks!

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Michele W.

4:14AM PST on Jan 19, 2012

Thank you

Jennifer C.

1:34AM PDT on Sep 13, 2011

Yummy! Thanks.

Robert O.

5:34PM PST on Feb 2, 2011

Thanks. It sounds like a good recipe, but some see chard as an acquired taste.

Don't worry Adam R., just do the best you can. I'm no culinary wizard myself so I know how daunting it can be. Practice makes perfect [or less imperfect ;) ] and this recipe is not as complicated as some so I doubt you'll run into any serious trouble. Best of luck!

Bon L.

3:26AM PST on Jan 19, 2011

Thanks for the info.

KS G.

5:14AM PST on Nov 15, 2010

Thanks for the article.

Mervi R.

11:59AM PDT on Apr 26, 2010

Mmm, sounds great!

Past Member .

2:19AM PST on Jan 19, 2010

Anyone know how many servings this is for? I hope you got my point.

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