Braised Swiss Chard With Raisins And Toasted Pine Nuts
- 1 Onion, thinly sliced
- 2 Garlic cloves, peeled and sliced
- 2 tablespoons Olive oil
- 1-2 bunches Swiss Chard-leaves and stalks (1 large bunch or 2 small), cut the leaves into ribbons and dice stalks into 1 inch pieces
- 1 Can dice tomatoes (15 oz.)
- Handful Raisins
- Handful Pine nuts, toasted
- Salt and pepper
- In a large pot with a lid (I used a Dutch Oven), saute 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!
onion, garlic, olive oil, stalks, tomatoes, handful raisins, handful, salt
Taken from food52.com/recipes/16450-braised-swiss-chard-with-raisins-and-toasted-pine-nuts (may not work)