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Author Notes: I love to buy (and eat) leafy greens, but I find they go bad in the fridge before I get around to cooking them. This recipe was spurred by my "almost gone bad" swiss chard. Most of the ingredients I had on hand and it's a great side vegetable or tossed with pasta or quinoa for a more complete dish. —jvcooks
Onion, thinly sliced
Garlic cloves, peeled and sliced
tablespoons Olive oil
bunches Swiss Chard-leaves and stalks (1 large bunch or 2 small), cut the leaves into ribbons and dice stalks into 1 inch pieces
Can dice tomatoes (15 oz.)
handfuls Pine nuts, toasted
Salt and pepper
- In a large pot with a lid (I used a Dutch Oven), sauté the sliced onion in the olive oil --season with salt and pepper. Cook the onions slowly on low until they begin to caramelize. Add the garlic and the red crushed pepper when the onions have about 5 minutes left to cook.
- While the onions are cooking, wash and cut the swiss chard. Do not dry the swiss chard as the residual water helps "braise" the swiss chard while cooking. When the onions have caramelized, add the cut swiss chard (leaves and stalks), canned tomatoes and the raisins -- season with salt and pepper. Bring to a gentle boil, cover and turn the temperature to low. Simmer for about 15 minutes or until the stalks are tender.
- While the swiss chard is cooking, toast pine nuts.
- Serve with toasted pine nut on top. Enjoy!