Chard with Raisins & Pecans

Yield

Yield: 4 Servings

Ingredients

  • 1 bunch rainbow chard
  • 1 Tbsp extra-virgin olive oil
  • 3 to 4 cloves garlic, minced
  • ¼ cup marsala or other dry red wine
  • ⅓ cup raisins
  • 1 Tbsp capers, optional
  • Salt and freshly ground pepper to taste
  • ⅓ to ½ cup finely chopped pecans

Instructions

  1. Cut the chard leaves away from the stems.  Trim about an inch from the bottom of the stems, then slice the stems thinly.  Stack a few leaves at a time and cut them into ½-inch ribbons.  Chop the ribbons in a few places to shorten them; repeat this process with all the leaves.
  2. Heat the oil in a medium skillet.  Add the garlic and sauté over low heat until golden.  Add the marsala wine and as much chard leaves & stems as will fit comfortably in the pan.  Cover and allow the greens to wilt down briefly; continue to add the chard until all of it is in the pan.  Cook, covered, until the leaves are tender, about 5 minutes.
  3. Stir in the raisins and the capers, if you’re using them, then season with salt and pepper.  Scatter the pecans over the top and serve at once either on its own or spooned over soft polenta or rice.

Notes

Recipe sourced from Wild About Greens, by Nava Atlas.

 

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