Sautéed Swiss Chard with Currants and Pine Nuts

The word chard comes from the 14th century French word carde. A popular French vegetable, it is considered the queen of vegetables in Nice and is grown abundantly around the Rhone valley.

4 tablespoons olive oil
2 cloves, garlic minced
½ small red onion, diced
2 bunches Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
½ cup dry white wine
1 tablespoon lemon juice, or to taste
¼ cup toasted pine nuts
¼ cup currants or golden raisins
salt and pepper

Heat olive oil in a large skillet over medium-high heat. Stir in the garlic and onion cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes.

Stir in the chard leaves and raisins and cook until wilted. Season with salt and pepper. Finally, stir in lemon juice and pine nuts. Taste, adjust seasoning and serve.

Serves 4 to 6

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