Chard with Golden Raisins
Recipe by Chef Jose Ramon Lopez, Cooking with Cafe Pasqual’s
*Cafe Pasqual’s is my favorite restaurant in Santa Fe, New Mexico
(Serves 4 as a side dish)
1/3 cup golden raisins
2/3 cup good sherry *optional
1/4 cup pine nuts
1 large bunch Swiss chard
2 Tablespoons olive oil
1 clove garlic, thinly sliced
1/4 teaspoon kosher salt
freshly ground pepper
Mix the raisins and sherry in a bowl and let them soak for 2 hours, then drain. *This step could be omitted. Toast the pine nuts, Remove the ribs from the chard and cut into 1/2-inch slices. Coarsely chop the leaves.
In a large sauté pan, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add chard ribs and cook for 1 minute, stirring frequently, then add the leaves. Cover and let cook for 4 minutes (if the chard sticks or starts to brown, add a little water). Uncover, add pine nuts and raisins and cook 1 minute more. Season with salt an pepper and serve immediately.
*Cafe Pasqual’s is my favorite restaurant in Santa Fe, New Mexico
(Serves 4 as a side dish)
1/3 cup golden raisins
2/3 cup good sherry *optional
1/4 cup pine nuts
1 large bunch Swiss chard
2 Tablespoons olive oil
1 clove garlic, thinly sliced
1/4 teaspoon kosher salt
freshly ground pepper
Mix the raisins and sherry in a bowl and let them soak for 2 hours, then drain. *This step could be omitted. Toast the pine nuts, Remove the ribs from the chard and cut into 1/2-inch slices. Coarsely chop the leaves.
In a large sauté pan, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add chard ribs and cook for 1 minute, stirring frequently, then add the leaves. Cover and let cook for 4 minutes (if the chard sticks or starts to brown, add a little water). Uncover, add pine nuts and raisins and cook 1 minute more. Season with salt an pepper and serve immediately.
Labels: swiss chard
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