Side dishes are sometimes the most overlooked and under appreciated part of the plate. There are, though, many recipes that require very little effort but provide a nice alternative to the traditional green salad or dinner roll. This recipe is anything but ordinary, but it now belongs in my tool belt of easy and nutritious dishes. It does ask for a few more dishes that I would have expected, but nonetheless, it was worth it. The original recipe calls for Swiss chard. Unfortunately, it was nowhere to be found on Day 44. So, I renamed the recipe using spinach instead, and although you should definitely try it with the chard, spinach works beautifully. Packed with calcium, vitamin C, beta-carotene, vitamin A and potassium, you're getting a lot for your buck.
Recipe: Serves 4
3 tablespoons currants, raisins, or golden raisins
2 pounds Swiss chard, stemmed and washed in several changes of water, stems diced and set aside
2 tablespoons olive oil
1 to 2 garlic cloves (to taste), minced
3 tablespoons pine nuts
Salt and freshly ground pepper
Directions
1. Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
2. Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
3. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.
Recipe adapted from the New York Times
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