Swiss chard is eaten a lot in Mediterranean countries. As a child growing up in Argentina, for some reason spinach was not at all available and we never ate it, but acelga (Swiss chard) was grown in every kitchen garden in my neighborhood and was served as a side dish with great frequency!
This recipe is Italian…purloined from several Italian recipe books I have which feature it.
- 1 tablespoon extra virgin olive oil
- 1 bunch Swiss chard
- 2 tablespoons pine nuts
- 2 tablespoons blond raisins
- salt & pepper to taste
Cut the tough middle stems and coarsely chop the remaining leaves.
Wash in 2-3 waters to make sure all the grit is gone ( once if the water comes out clean!) and drain
In a deep skillet with a top on it, heat the oil over medium heat. When it is fragrant, add the chard, sprinkle it with salt & pepper, and the raisins and pine nuts.
Put the top on the skillet and steam the chard for about 4 minutes. (The water remaining from he washing will be enough to steam it).
Turn the heat off, stir the chard which should be totally wilted & cooked, and let it remain in the pan for another 4-5 minutes before serving.
- Swiss Chard (dvonn.wordpress.com)