Swiss Chard with Lemon, Oil, and Pine Nuts

Vegetarian

Ingredients

• 3 T. pine nuts
• one bunch chard
• 1 cup water
• 2 T. lemon juice (or balsamic vinegar)
• 2 T. olive oil (or butter)

Preparation

Bake pine nuts in pan in preheated 325 degree oven until lightly golden (about ten minutes). Set aside. Cut chard stems on slant in 1" slices. Cut leaves in 1" slices. Combine stems, water, and half of lemon juice in deep, wide skillet (unlined iron and aluminum pans discolor chard). Boil gently, covered, until very tender (about 10 minutes). Lift out with slotted spoon, toss with half of oil. Add leaves to liquid in pan, simmer until tender. Drain. Toss with remaining oil and lemon juice. Combine stems, leaves, and nuts. Serve warm or cool.

Source: Adapted from Uncommon Fruits and Vegetables—A Common Sense Guide by Elizabeth Schneider.

From: In the Bag: June 15-17, 2004