Sauteed Swiss Chard
Swiss Chard sauteed with golden raisins, garlic, pecans, olive oil.
Ingredients
- 1 bunch Swiss Chard
- 1 tablespoon olive oil
- 2 cloves garlic cloves
- 2 tablespoons golden raisins
- 1 tablespoon syrupy balsamic vinegar
- 1/4 cup chopped pecans
- 1/8 teaspoon red chili flakes
- salt
- pepper
- 2 tablespoons Pecorino or Parmesan freshly grated
Instructions
- Trim the tips of the swiss chard. Discard.
- Rinse, dry, and chop swiss chard. Cut the stems into a small dice. Cut the leaves larger, as they will reduce in size.
- If raisins are dry, soak in cold water for a few minutes to plump them.
- Heat frying pan prior to adding oil.
- Add oil and turn to medium heat.
- Add garlic cloves and sautè until golden. Remove and discard. Do not over brown.
- Add chard leaves and stem to pan and sautè until softened.
- Drizzle balsamic and toss.
- Add raisins and most of the pecans. (save some for sprinkling top before serving).
- Add Parmesan or Pecorino and toss.
- Season with red chili flakes to taste, and add salt and pepper.
- Sprinkle remaining pecans before serving.