Best Sweet And Sour Swiss Chard With Dried Currants Recipes

Swiss Chard With Currants and Pine Nuts image

Provided by Busters friend

Categories Chard

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs swiss chard (stemmed and washed in several changes of water, stems diced and set aside)
2 tablespoons olive oil
2 garlic cloves, minced (to taste)
3 tablespoons pine nuts
3 tablespoons currants or 3 tablespoons golden raisins
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground

Steps:

Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes.
Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.

Nutrition Facts : Calories 167.4, Fat 11.6, SaturatedFat 1.3, Sodium 702.7, Carbohydrate 15, Fiber 4.4, Sugar 7.3, Protein 5.3

Sweet-and-Sour Swiss Chard with Dried Currants image

Yield Serves 4

Number Of Ingredients 5

3 pounds green and/or red Swiss chard (about 3 large bunches), tough ends trimmed, cut into 2-inch pieces
1 tablespoon olive oil (preferably extra-virgin)
2 large garlic cloves, pressed
3 tablespoons dried currants
1 tablespoon red wine vinegar

Steps:

Cook Swiss chard in large pot of boiling salted water until tender, about 5 minutes. Drain well.
Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add Swiss chard and currants and sauté until heated through, about 3 minutes. Drizzle vinegar over and toss to coat. Season to taste with salt and pepper. Transfer to bowl and serve.