CHARD WITH YELLOW RAISINS AND PINE NUTS
1/3 cup golden raisins or currants
Water
2 pounds Swiss chard (1 bunch), stalks removed
2 tablespoons unsalted butter
2 tablespoons olive oil
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 cup pine nuts, toasted*
Soak the raisins in water for 15 minutes and drain.
Wash and dry the chard. Stack the chard and cut crosswise into ribbons.
In a large pan, heat the butter and the oil and add the garlic and salt. Saute the chard over medium-high heat for approximately 5 minutes or until tender.
Add the raisins and stir in the pine nuts. Salt to taste.
*To toast the pine nuts: Preheat oven to 350 degrees F. Place the pine nuts on a baking sheet and toast for 5 minutes in the oven.
Makes 4 servings
Source: Greens: A Country Garden Cookbook by Sibella Kraus
1/3 cup golden raisins or currants
Water
2 pounds Swiss chard (1 bunch), stalks removed
2 tablespoons unsalted butter
2 tablespoons olive oil
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 cup pine nuts, toasted*
Soak the raisins in water for 15 minutes and drain.
Wash and dry the chard. Stack the chard and cut crosswise into ribbons.
In a large pan, heat the butter and the oil and add the garlic and salt. Saute the chard over medium-high heat for approximately 5 minutes or until tender.
Add the raisins and stir in the pine nuts. Salt to taste.
*To toast the pine nuts: Preheat oven to 350 degrees F. Place the pine nuts on a baking sheet and toast for 5 minutes in the oven.
Makes 4 servings
Source: Greens: A Country Garden Cookbook by Sibella Kraus
MsgID: 3151436
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-08-09 Recipe Swap - Recipes from Cook...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-08-09 Recipe Swap - Recipes from Cook...
Board: Daily Recipe Swap at Recipelink.com
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