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 flavor of chard. It pairs well with grilled meats or tofu, as well as meaty grilled vegetables like eggplant or mushrooms. Swiss chard is related to beets. It has celery-like stalks that can be white or vivid rainbow hues and bumpy deep green leaves. If chard is available in the supermarket, substitute the leafy greens on a bunch of beets, mature spinach, or dinosaur kale. Leftover sauteed greens are delicious reheated to top toast for savory crostini or tossed with hot cooked pasta for a quick vegetarian meal.
Ingredients
Pine nuts (unsalted, raw or dry roasted, no sugar added)
2 Tbsp
Uncooked Swiss chard
¾ pound(s), leaves separated from stems* (about 1 large bunch)
Olive oil
1 Tbsp
Onion
1 medium, diced (about 1 1/4 cups)
Dried currants
⅓ cup(s)
Apple juice
⅓ cup(s)
Kosher salt
1 tsp
Apple cider vinegar
1 Tbsp
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.
6
Yields about 3/4 cup chard and 1 1/2 teaspoons pine nuts per serving.
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