Talking With My Mouth Full
Made this just last night from our chard from our farm share. It's a weight watchers recipe: Swiss Chard with raisins and almonds.Ingredients 2 Tbsp slivered almonds 1 1/2 tsp olive oil 1/3 cup(s) shallot(s), chopped 2 pound(s) Swiss chard, fresh, ends trimmed, cut into 1/2- to 3/4-inch wide pieces 2 Tbsp golden seedless raisins, chopped 2 Tbsp water 1/2 tsp table salt, or to taste 1/4 tsp crushed red pepper flakes, or to taste 1 Tbsp red wine vinegar Instructions Set a large nonstick pot over medium heat. When hot, toast almonds, stirring often, until lightly golden, about 3 minutes; remove from pan, chop and set aside. Heat oil in same pot over medium heat. Add shallots; cook, stirring often, until light golden, about 4 minutes. Add Swiss chard to pot and increase heat to high; cook, tossing, until chard wilts, about 3 minutes. Add raisins, water, salt and crushed red pepper; cover and cook, stirring occasionally, until chard is tender, about 5 to 7 minutes. Remove from heat; stir in vinegar. Transfer to a serving bowl; sprinkle with toasted almonds. Yields about 3/4 cup of Swiss chard and 1 1/2 teaspoons of almonds per serving.
THANKS! I think I have that all. Instead of shallot I'll use red onion that I pulled on Monday!
I was going to send a recipe very similar to Erin's, just with pine nuts instead of almonds. I'm looking for another one at some point though, so let me know if you run across one!
Hey - if you have some BIG chard leaves, blanch them in boiling water for 15 seconds or so and drain/dry them well. Place face down and shave off some of the thick stalk without cutting thru. Top each leaf with a slice of tomato, slice of fresh mozzarella, S&P, drizzle of olive oil. Fold in sides and roll up to enclose. Grill about 2 minutes per side til charred and heated thru. Drizzle w/olive oil, maybe a splash of balsamic to taste. JUno
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