Swiss Chard with Onion & Raisins
I have a confession - swiss chard is probably my least favorite cooking green. I've found a few ways
that I enjoy eating it, but it's not a regular fixture in my meal planning. Karen, a Farmscape member in Claremont, sent us her favorite chard recipe, and it's a game changer. Deceptively simple and full of flavor, I'll never avoid chard again!
1 red onion, cut in half and sliced thin
1 large bunch of swiss chard
1/4 c golden raisins
1 tbsp olive oil
Heat the olive oil in a pan over medium heat, and saute the onion until lightly browned, about 10 minutes.
While the onion is cooking, prepare the chard. First, remove the stems and cut them into 1/4" pieces. Then slice the chard into 1" slices and wash thoroughly.
The easiest way I've found to wash cooking greens is fill the bowl of my salad spinner with cold water and vigorously swish the greens around. Then I drain the greens into the basket of the spinner and dry away.
Add the chard stems to the pan and cook another 5 minutes until tender. Next add the chard in batches until wilted. Chard wilts extremely quickly, so take care not to overcook it.
Add the golden raisins and drizzle on the balsamic vinegar. Cook until the raisins have plumped up and the vinegar is absorbed. Sprinkle with a little kosher salt and stir. Serve, and enjoy.
I served this as a simple side dish, but you can also serve it on top of rice or pasta for a full meal. Karen's suggestion is to add a dollop of warmed tomato sauce on the rice or pasta before topping it off with the chard. Thanks, Karen!