Braised Swiss Chard with Currants and Pine Nuts
4
Points®
Total time: 37 min • Prep: 10 min • Cook: 27 min • Serves: 4 • Difficulty: Easy
This sweet-and-sour braise is a tasty way to highlight the fabulous flavour of chard. It pairs well with pork and chicken dishes.
Ingredients
Pine nuts
2 tbsp(s)
Uncooked Swiss chard
1 cup(s), leaves separated from stems* (about 11 1/2 oz)
Olive oil
1 tbsp(s)
Onion
1 medium, diced (about 1 1/4 cups)
Dried currants
⅓ cup(s)
Apple juice
⅓ cup(s)
Kosher salt
1 tsp(s)
Apple cider vinegar
1 tbsp(s)
Instructions
1
Preheat oven to 350ºF. Place pine nuts on a cookie sheet and toast until golden brown, about 5 to 6 minutes; set aside.
2
Meanwhile, coarsely chop chard stems and leaves—making sure to keep the leaves and stems separate from one another; set aside.
3
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.
4
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.
5
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.
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