- Ready Time : 0 min
- 3 tablespoons raisins
- 1 pound Swiss Chard, well washed
- 2 tablespoons olive oil
- 2 clove garlic, minced
- 3 tablespoons toasted hazelnuts, chopped
- salt and fresh ground pepper to taste
It can even make a meal, when served with brown rice or quinoa.
Leafy greens are filled with valuable nutrients, and this is one intriguing way to serve them, a heavenly meld of textures and tastes.
1. Place the raisins in a small pan with water to cover. When the water begins to boil, take the pan off the heat, and let the raisins sit for at least 5 minutes.
2. While the raisins are soaking, cut each Swiss chard leaf away from the stem and central rib. Cut the leaves into 1/4-inch crosswise slices. Dice the stems and the central ribs.
3. In a large pot, heat the olive oil over medium heat. Add the Swiss chard and the garlic, and saute, stirring frequently, for 6 to 8 minutes or until the chard is tender. Drain the raisins, and toss them and the hazelnuts into the Swiss chard. Add salt and pepper and serve.