Saturday, August 27, 2011

Sassy Swiss Chard with Raisins and Pumpkin Seeds


Sooooo here's what became of the two pounds of Swiss chard that we hauled out of the garden yesterday. Please excuse the sad photo - I was too lazy (and hungry) to set up a decent shot. I realize it looks like one big rendolent mess, but it was really quite yummy.

I've been getting quite bored of "recipes" featuring greens cooked in olive oil with some salt and pepper (can one really even call that a recipe??) so I pulled one from yet another new favorite book, Pretty Delicious by Candice Kumai - you might remember her from Top Chef's first season? Although this is almost as simple, it's got some nice nuances that make it look far more complicated than it is.

Anyway, I love this book because like me, she's not a fan of "diet" food, favoring "smart swaps" and delicious real food that keeps calories to a minimum without sacrificing flavor. Most (if not all) of her recipes can be easily "veganized", which is a big fat bonus.

Enjoy!

Sassy Swiss Chard with Raisins and Pumpkin Seeds
adapted from Pretty Delicious
Serves 6

2 pounds Swiss chard, stem ends trimmed
1/4 cup raw pumpkin seeds
1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1/2 teaspoon sea salt
1 tablespoon fresh lemon juice
1/2 cup golden raisins (I used regular ones since that's what I had, but the golden ones will add a nice color contrast)

Cut the colorful stems from the leaves and slice them cross-wise into 1/4" pieces. Place them in a bowl and set aside.

Next, work in batches to cut the greens into a chiffonade: pile a few on top of each other and roll them lengthwise (think "thick cigar"), then slice them cross-wise into 1/4"-wide ribbons. Place them in a separate bowl, NOT on top of the stems - otherwise you'll have the dig the stems out from underneath like I did. That's what I get for not reading the recipe through first. Lesson learned.

Ahem...toast the pumpkin seeds in a small skillet over medium heat, shaking the pan often, until they're nice and fragrantly toasty, about 3-4 minutes. Transfer to a small non-plastic bowl and set aside.

Heat the oil in a large (really large) non-stick skillet over medium-high heat. Add the onion and salt and cook about 4 minutes, stirring often, until it begins to soften. Next stir in the chard stems and cook those for about 4 minutes until they, too, begin to soften. Then throw in the greens and - you guessed it - stir often. You'll really need to keep stirring to get the fresh stuff down to the cooking surface of the skillet. It looks like an impossible mound but it will eventually cook down. Just keep stirring...it should only take another 4-5 minutes.

Finally, stir in the raisins and remove from heat. Sprinkle with the lemon juice and turn everything out onto a serving platter. Finish by topping it with the toasted pumpkin seeds and enjoy!


1 comment:

  1. those look like sunflower seeds to me :)

    ReplyDelete

Yaaaay! I love comments =)

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