Bowl of Chard with Raisins & Pine Nuts
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Chard with Raisins & Pine Nuts


Spain   -   Acelgas con Pasas y Piñones
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
1 hr
Prep		 This is an excellent side dish of greens, with raisins countering the slight bitterness of the chard. Chard is much used in Spain, and is also very popular across the straits in Morocco.




14
2
1/3
2
3
1/4
1/2
1/4
oz
T
c
cl
T
c
t
t
Chard Leaf (1)  
Pine Nuts
Raisins (2)
Garlic
Olive Oil ExtV
Water
Salt
Pepper

Including raisins and pine nuts shows a definite Arab influence. The Moroccans often include lamb with theirs to make it a main dish stew.

Prep   -   (30 min - 15 min work)
  1. Remove thick central ribs from CHARD and reserve them for another recipe. Shred leaves small.
  2. Soak RAISINS for 20 minutes or so.
  3. Crush GARLIC and chop fine
Run   -   (20 min)
  1. In a spacious sauté pan or wok, heat Olive Oil and fry Pine Nuts, stirring over moderate heat for just a few seconds until toasted. They should be very lightly colored - more would destroy the flavor. Remove from the heat and skim out the Pine Nuts, leaving the oil.
  2. Return the pan to the heat and fry Garlic, stirring over moderate heat until it just starts to color.
  3. Stir in Chard. Fry turning until wilted.
  4. stir in 1/4 c Water and the Raisins, Salt and Pepper. Cover tightly and simmer about 8 minutes or until Chard is tender.
  5. Serve hot, garnished with the Pine Nuts.
NOTES:

  1. Chard:

      Weight is for leaf with the central stem cut out. You'll probably need to start with 1-1/2 pounds. Chard is sold in most markets as "Swiss Chard", but the "Swiss" is now superfluous. Use the White Stemmed variety if possible. For details see our Chard / Swiss Chard page.

  2. Raisins:

      In Spain Málaga muscat raisins are used, which need to be seeded. These are not much available in North America, so we need to use some other dark raisins.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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