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