Braised Swiss Chard with Onions, Pine Nuts and Currants or Raisins

[Guest guest]

Braised Swiss Chard with Onions, Pine Nuts and

Currants

 

1 large bunch of Swiss chard

1 red onion

2 tablespoons olive oil

2 oz. vg. stock or water

2 tablespoons toasted pine nuts

2 tablespoons dried red currants or raisins

a drizzle of balsamic vinegar

 

Wash the Swiss chard and tear into bite-size piece.

Thinly slice the red onion, toast pine nuts and

reserve. Film a 12-inch sauté pan with the olive oil,

place on a medium high flame, add onions, then the

Swiss chard. Stir to wilt, add the stock and cover

briefly to wilt. Season with salt, pepper, currants

and pine nuts. Place in serving bowl and drizzle with

balsamic vinegar.

Serves 4.

 

 

 

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[Guest guest]

This looks wonderful! I will leave out the currants but it does sound excellent.

Now you've got me thinking about pine nuts... I could eat a truckload of those

right now.

 

 

 

 

Kadee Sedtal

 

Build a man a fire and he'll stay warm for a day. Set a man on fire and he'll

stay warm the rest of his life.