Braised Chard with Pine Nuts and Currants

Most of us know that Swiss chard is a leafy green, but most of us don't eat much of this nutritious vegetable. This is one of our favorite recipes for chard.

Ingredients

• 1 pound chard (stalks sliced thinly and leaves cut crosswise into 1-inch ribbons)
• 1 small red (Bermuda) onion (very thinly sliced)
• 2 tablespoons olive oil
• 1/4 cup chicken stock or water
• 2 tablespoons toasted pine nuts
• 2 tablespoons dried red currants or raisins
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)

Directions

Add the olive oil to a large (12-inch) skillet and place it over medium-high heat. When the oil is hot, add the onions and sauté, stirring constantly, until the onions soften, 3 to 4 minutes.

Add the chard to the skillet and stir to combine. Pour in the chicken stock and cover the pan. Cook until the chard wilts, about 5 minutes.
Uncover the skillet, and add the pine nuts and currants. Season to taste with salt and pepper.
Transfer the chard to a serving bowl or platter and drizzle with balsamic vinegar, as desired. Serve immediately.

Recipe from Earth Bound Farm.  Our thanks to Chef Wendy Little of Carmel who devised this quick and easy recipe.