Sautéed Swiss Chard with Craisins & Pine Nuts
Wednesday, June 04, 2014
Well would ya listen to that? Shhhhhhhhhh It's quiet… only the tv and a lawn mower in the background, everything else is quiet. That's a rarity since I've been back home living with the familia! The girls have gone to the library and as for mom and dad...well who knows but they disappeared somewhere as well. It's just me and the dog for a few precious minutes! So, I better type fast! ;)
For this post I am only sharing with you the swiss chard recipe. I figured it'd become too long of a post to share the pork recipe as well so you all will have to wait for Friday for that tasty one! This swiss chard recipe turned out to be a very big success I'd say. Normally I wouldn't think of making a veggie like swiss chard unless I was really looking for something to broaden my horizons but mom came to me and said she had a bunch of swiss chard in the garden so I should find a recipe for it.
So for my homework, I set out and looked for some swiss chard recipes and I didn't even go on Pinterest to look! Speaking of the devil, I haven't been on Pinterest in like forever which also reminds me I haven't posted my recipes to Pinterest in a while either. Sad day! Well I will just have to get on that as soon as I'm done typing. Anyways I found a couple of recipes and had Adam take a vote. We put that one to the test and low and behold it tasted perfect the first time around!
INGREDIENTS:
- 2 bunches swiss chard (large - it will reduce greatly while cooking!)
- 4 tbsp pine nuts
- 2 garlic cloves
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar (I used white - use your favorite flavor)
- 1/3 c craisins
- salt & pepper to taste
METHOD:
- Prepare your swiss chard first by washing and then chopping. You'll want to remove most of the stalk from the leaf and chop them separately creating a stalk pile and a leaf pile. (Because they cook at different speeds.
- On medium heat in a large sauce pan brown the pine nuts by putting them directly in the pan and lightly tossing them in the pan for 2 - 4 minutes or until golden brown. Remove from heat and set aside.
- After removing the pine nuts add the olive oil and let it heat up for a minute or so.
- Then add the swiss chard stalk pieces and cook until they just start to become soft - about 4 minutes.
- Add the leaves, craisins, and minced garlic using a garlic press. Reduce heat and cover stirring occasionally until tender - another 6-8 minutes.
- Turn off the heat add in the balsamic vinegar and the pre-roasted pine nuts and then salt and pepper to taste.
- Enjoy!
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