Wilted Chard with Dried Currants & Nuts
Although chard tends to be a lesser known green, it’s easy to grow and great in many dishes. When shopping for chard, look for bunches that are still crisp.
Ingredients
1 large bunch chard, rinsed, stems separated
2 Tbsp. butter or oil
1 Tbsp. minced garlic, green garlic or garlic scapes
3 Tbsp. white wine
Salt and pepper to taste
3 Tbsp. dried currants
2 Tbsp. toasted pine nuts or chopped walnuts
Directions
Slice chard stems into 1/4-inch pieces. Coarsely chop wet leaves and set aside.
In an 8-inch skillet, heat butter or oil over medium-high heat.
When hot, add chard stems and sauté for a couple minutes.
Add garlic, stir a few times, then add wine, damp chard leaves, salt and pepper.
Stir about 2 minutes until all the chard leaves are wilted. Add currants, stir and cook for another couple minutes, until liquid is evaporated.
Top with nuts and serve immediately.
Suggestions
This recipe accompanied "Swiss Chard: A Hardy Summertime Staple," by Dani Lind in our Summer 2012 issue.
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