Mild greens, such as Swiss chard and kale, taste best when cooked quickly, just until tender. Here they're lightly dressed with browned butter, toasted nuts, and raisins.
2 1/2 pounds fresh Swiss chard, kale, or spinach
1/4 cup butter
1/2 cup golden raisins
1/4 cup pine nuts
1 teaspoon salt
1/2 teaspoon freshly ground pepper
How to Make It
Remove and discard ribs from Swiss chard. Rinse chard with cold water; drain and coarsely chop.
Melt butter in a sauté pan or Dutch oven over medium heat; cook 2 minutes or until butter begins to brown. Add raisins and pine nuts; sauté 2 to 3 minutes or until pine nuts are golden. Gradually add chard. Sauté 3 minutes or until greens are wilted. Add salt and pepper; toss well. Transfer to a serving bowl.
Quick and easy. Had wanted to use Swiss Chard but none in the organic section of my local supplier. Next to the empty bin was lots of Kale so that went home instead. Deribbed it as per recipe and coursly chopped to bite size. This was so delicious with the rich recipes it accompanied. Thumbs up!
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