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Swiss Chard with Olives and Raisins The Gourmet Cookbook Ruth Reichel, Editor Yield: serves 4 2 Tbsp. olive oil 1 medium onion, finely chopped (1 cup) 1 1/2 lbs. Swiss chard (1 1/2 bunches, center ribs discarded, leaves and stems separated, stems finely chopped, leaves coarsely chopped 1/4 cup golden raisins 2 garlic cloves, finely chopped 8 Kalamata olives or other large brine-cured black olives, pitted and finely chopped 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 1/4 cup pine nuts, lightly toasted (350o, 5 - 10 minutes) Heat oil in a 5-quart heavy pot over moderate heat. Add onion and cook, stirring, until softened, about 3 minutes. Add chard stems, raisins, and garlic, cover and cook, stirring occasionally, until stems are tender, about 6 minutes. Stir in chard leaves, olives, salt, and pepper, cover, and cook, stirring occasionally, until leaves are wilted, about 3 minutes. Remove lid and cook, stirring occasionally, until most of liquid chard gives off has evaporated and leaves are tender, about 4 minutes. Stir in pine nuts. Note: You could substitue escarole, trimmed and chopped, for the Swiss chard. Cook the raisins and garlic until the raisins are plumped, then add the escarole along with the olives, salt, and pepper. |
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Sautéed Swiss Chard with Olives The New York Times Yield: 6 servings 4 garlic cloves, peeled 3/4 tsp. salt 3 Tbsp. fresh lemon juice 4 Tbsp. extra-virgin olive oil 2½ - 3 lbs. Swiss chard ½ cup chopped pitted mixed olives Mash the garlic with salt to a paste using the side of knife or a mortar and pestle. Place in a bowl and whisk in lemon juice. Drizzle in oil while whisking until dressing is thickened. Set aside. Cut off the leaves from stems of Swiss chard. Tear the leaves into large pieces. Wash well and drain. Place in a 3-quart saucepan, cover and steam over medium heat until wilted, about 3 minutes, stirring once while steaming. Drain and add to dressing. Toss to coat. Sprinkle with olives and serve. |
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