Braised Swiss chard with currants and pine nuts
Uncooked Swiss chard
1 cup(s), leaves separated from stems* (about 11 1/2 oz)
1 medium, diced (about 1 1/4 cups)
Apple cider vinegar
- Preheat oven to 350ºF. Place pine nuts on a cookie sheet and toast until golden brown, about 5 to 6 minutes; set aside.
- Meanwhile, coarsely chop chard stems and leaves—making sure to keep the leaves and stems separate from one another; set aside.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until they start to soften, about 5 minutes. Add chard stems and reduce heat to medium-low; cook, stirring frequently, about 4 minutes. Add currants and apple juice; stir well to combine. Cover skillet; cook for 5 minutes more.
- Add chard leaves to skillet in 3 batches, mixing well between each batch; cover and cook until leaves are tender, stirring halfway through, about 6 to 7 minutes.
- Remove skillet from heat and sprinkle with salt and vinegar; stir to combine. Serve sprinkled with pine nuts. Yields about 3/4 cup chard and 1 1/2 teaspoons pine nuts per serving.