Tuesday, April 16, 2013

Swiss Chard with Raisins and Walnuts

Swiss Chard does well to absorb flavors.  In this stir fry recipe, the chard easily picks up the lemon juice flavors despite the small amount of lemon juice used.  The sherry and raisins sweeten the dish slightly and flavors of garlic and walnuts counter the acidity of all the other ingredients.

I used two types of Swiss Chard (Red and White) to make this dish.  It can be made with a combination of rainbow chard or just one type.   Try this dish with grilled meats such as Spanish Spicy Garlic Chicken Wings or Flash Fried Chicken.

Servings: 2
Prep Time: 10 minutes
Active Cooking Time:10 minutes


1/4 Cup Cooking Sherry
1/4 Cup Raisins
2 Tablespoons Olive Oil
4 Garlic Cloves sliced
2 Bunches Swish Chard ribs and stems removed, leaves torn into 2 inch pieces
1 Jalapeno Pepper sliced
2 Teaspoons Lemon Juice
1/2 Cup Walnuts
Salt and Pepper to taste

Step 1: In a small sauce pan bring the the sherry and raisins to a boil.  Remove from heat and set aside to cool.

Step 2: In a large sauce pan, heat the olive oil on medium high.  Add the garlic and cook stirring frequently until fragrant (about 1 minute).  In handfuls, add the torn chard to the sauce pan stirring the leaves to wilt in between additions.  Cook the chard until soft and tender (about 4-5 minutes).

Step 3: Add the sherry with raisins to the sauce pan and lower the heat to a mild simmer.  Add the jalapeno, lemon juice and walnuts and stir ingredients until well combined.  Salt and pepper to taste and serve  while still warm.

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