This recipe comes to us from Richard Erickson, Chef & Owner of Blue Mountain Bistro, Woodstock, NY & Bistro To Go, Kingston, NY
Swiss Chard is one of the most popular leafy greens in Mediterranean countries. It is sturdy, stands up well to the heat of cooking, and is delicious. Spinach, kale or a mixture of leafy greens can also be used in place of chard in this recipe. This makes a great first course or side dish and could be served over grilled or fried bread as an appetizer.
2 lb swiss chard
4 T olive oil
2-3T chopped garlic
4 T golden raisins, soaked in warm water
4T toasted pine nuts
Salt & pepper
Optional: 2 anchovies, finely chopped
2 T sherry wine vinegar
1. Wash the greens and chop the stems into small pieces.
2. In a large straight sided skillet heat the oil. Add the stems and a few tablespoons of water, cover and cook for 3-4 minutes. Uncover and continue cooking until the moisture has evaporated.
3. Add the garlic, greens, raisins and salt and pepper (and the anchovies and sherry wine vinegar at this point, if using). Cook, covered until the greens are tender, 3-4 minutes. Garnish with toasted pine nuts and serve.