Swiss Chard With Raisins And Almonds Recipes

SWISS CHARD AND GOLDEN RAISINS

Steps:

• Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
• Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.

SPANISH-STYLE SWISS CHARD WITH RAISINS AND PINE NUTS

Steps:

• Place a steamer insert into a saucepan and pour in enough water to reach just below the bottom of the insert. Bring the water to a boil. Add the chard and steam until just tender, 2 to 3 minutes. Drain and set aside.
• Heat the oil in a large skillet over medium heat; cook the raisins and pine nuts in the hot oil until the pine nuts turn golden, about 5 minutes. Add the chard, season with salt and pepper, and continue cooking while stirring constantly until the chard is hot, about 2 minutes.

SAUTEED SWISS CHARD WITH RAISINS AND PINE NUTS

Steps:

• Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
• In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
• Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.

SWISS CHARD WITH RAISINS AND ALMONDS

Steps:

• Bring Sherry and raisins to a simmer in a small saucepan. Remove from heat; let cool.
• Heat oil in a large heavy pot over medium-high heat. Add almonds and cook, stirring frequently, until just beginning to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute more. Add chard by handfuls to pot, tossing to wilt between additions, and cook until tender, about 4 minutes.
• Add raisins with soaking liquid, chile, lemon zest, and 2 teaspoons lemon juice. Season with salt, pepper, and more lemon juice, if desired, and toss to combine.

SAUTEED SWISS CHARD WITH SHALLOTS AND ALMONDS

Steps:

• Prepare the Swiss chard by stripping the leaves from the stems with a knife. Slice the stems on a slight diagonal about 1/2 inch thick. Loosely arrange the leaves and chop into large pieces.
• Toast the almonds in a large skillet over medium heat without oil, shaking the pan occasionally, until the almonds are lightly browned and aromatic, 3 to 4 minutes. Pour them out of the pan to stop them from cooking and set aside.
• Heat the olive oil in the same skillet and increase the heat to medium high. Add the shallots and chard stems and cook, stirring frequently, until soft and browned, about 6 minutes. If the skillet begins to brown too quickly, add 1 to 2 tablespoons water. Add a handful of the chard leaves and a little salt, stirring until they wilt; continue adding leaves, seasoning lightly and wilting, until all the leaves are wilted.
• Transfer to a serving platter, drizzle with the vinegar and some additional olive oil, top with the almonds and sprinkle with dried cherries if using.
• 6th ingredient - dried cherries, golden raisins, diced apricots

SAUTEED SWISS CHARD WITH GOLDEN RAISINS AND CAPERS

Steps:

• Trim tough stem ends from Swiss chard. Cut stems crosswise into 1-inch pieces; cut leaves into 2-inch pieces, keeping stems & leaves separate.
• In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook about 4 minutes or until onion begins to brown.
• Add chard stems and cook, covered, 5 to 7 minutes or until tender.
• Stir in raisins.
• Add leaves to stems in batches, covering skillet after each batch; cook 7 to 10 minutes in total or until leaves are tender and wilted, stirring often.
• Remove from heat, stir in capers.

CHINESE CHARD WITH ALMONDS

Steps:

• In a large saucepan over medium-high heat, bring 2 in. of water to a boil. Add chard; cook, covered, until crisp-tender, about 5 minutes. Drain; set aside., In same saucepan, heat oil over medium-high heat. Add pepper, tomato and onion; saute until pepper is crisp-tender, 3-4 minutes. Add garlic; cook 1 minute more. Stir in next five ingredients; add cooked chard. Cook and stir until pepper is tender, 3-4 minutes ; add lemon juice. Top with almonds.

SWISS CHARD OR SPINACH WITH PINE NUTS AND RAISINS (WW)

Steps:

• In a small microwavable bowl, plump raisins with hot water on high for 30 seconds.
• In a large nonstick skillet over medium-high heat, warm oil; add garlic, cook until fragrant, about 1 minute; add spinach and stir occasionally until wilted, about 2 to 3 minutes. Toss with raisins, nuts, salt and pepper, Serve immediately.