Sauteed Swiss Chard with Raisins and Pine Nuts
This simple dish fares from Catalonia and is a common first course. Spinach is often used in lieu of the Swiss chard.
Ingredients
- 2 cups water
- 2 1/2 tsp salt
- 2 pd Swiss chard stems removed and leaves coarsely chopped
- 1/4 cup olive oil
- 1 slice ham spanish, finely diced
- 1/4 cup pine nuts
- 1/4 cup raisins soaked in hot water to cover 1 hour to soften and drained
Instructions
- In a large saucepan, bring the water to a boil over high heat. Add the salt and the Swiss chard, cover, and cook for 15 minutes, or until tender. Drain the chard in a colander, pressing on it firmly with the back of a spoon to remove any excess liquid.
- In a skillet, heat the olive oil over high heat. Add the spanish ham, and sauté, stirring, for 1 to 2 minutes to color lightly. Add the pine nuts, stir well, and then add the Swiss chard and the raisins, again mixing well. Cook briefly, stirring, until all the ingredients are heated through.
- Serve immediately, o remove from heat, set aside, and reheat later just before serving.
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