If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is my favorite way to prepare winter greens.The raisin and sugar add a touch of sweetness to the vegetables.The vinegar gives it a bite, and the nuts add some crunch.I have used Kale with this recipe and it works well. —Gerlinde de Broekert
Serves: 4 to 6 people
bunches of swiss chard
tablespoons olive oil
cup finally chopped onions
tablespoons balsamic vinegar
tablespoons golden raisins
tablespoons roasted pine nuts
- Wash chard, tear leaves from the stems and cut leaves into bite-sized pieces. Discard the stems.
- In a large frying pan, sauté the onions in olive oil for 5 minutes, add garlic and sauté for one more minute.
- Mix vinegar, sugar and raisins in a bowl and add to the onion mixture. Add the chard, put a lid on the pan and cook for 2 to 3 minutes. I pronounce it done when the chard starts to change colors.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens