This chard was so colorful it was a joy to eat, and the combination of sweet with the peppery was wonderful.
Braised Swiss Chard with Onions, Raisins and Pine Nuts
- 3-4 large leaves of Swiss Chard, thinly slice the stalks, chop the leaves
- 2 Tbs. olive oil
- 1 medium onion, sliced
- 1/4 c. raisins
- 1/4 c. pine nuts, toasted
- balsamic vinegar, a drizzle
- black pepper, coarsely ground
- salt to taste
Brown the onions in the hot olive oil, stirring in the stalks when the onions are almost how you like them. Add the chopped leaves along with the raisins. Season with salt and pepper and cook until the leaves are wilted. Stir in the pine nuts and drizzle on a little balsamic vinegar. Eat. Enjoy.
I’m making my first product endorsement tonight for these giant organic raisins. Since I’ve started buying these (at Meijers, or from the company’s web site), I can’t go back to regular raisins.
For some reason, Arne and I find this photo hilarious! By the way, as long as we’re talking raisins, I always use golden.
It is hilarious! All golden all the time? This company makes golden raisins too, by the way, although they are not quite as super-sized.