Mediterranean Braised Chard

By Janet-2

Ingredients

• 2 bunches Swiss chard, washed, thoroughly dried, and stem ends trimmed
• 3 tablespoons olive oil
• 1/2 cup small-dice white onion
• 4 anchovy fillets, rinsed and finely chopped
• 2 tablespoons golden raisins, also known as sultanas
• 2 teaspoons capers, rinsed
• 2 medium garlic cloves, finely chopped
• 1/2 cup whole pitted kalamata olives, finely chopped
• 2 tablespoons pine nuts, toasted
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt
• Freshly ground black pepper

Details

Cooking time 30mins

Preparation

Step 1

Slice the chard stems from the leaves. Coarsely chop the stems and set aside; cut the leaves crosswise into 1-inch-wide strips and set aside.

Heat the oil in a medium frying pan over medium heat until shimmering, about 3 minutes. Add the onion, anchovies, and raisins and cook, stirring occasionally, until the onion has softened, about 4 minutes.

Add the capers and garlic and cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute. Add the reserved chard stems and cook until they start to brown, about 2 minutes.

Add the chard leaves and cook, stirring the leaves with tongs, until they’re wilted, about 5 minutes. Stir in the olives, pine nuts, and lemon juice, season with salt and pepper, and serve immediately.