1 Picture
Ingredients
- 1 large bunch chard (over 1/2 pound or a little more)
- 2 Tbs olive oil
- 2 cloves garlic (chopped)
- 2 Tbs capers (drained)
- 1/4 cup dark raisins
- 2 Tbs cooking wine, vegetable broth, or water
- Salt and pepper
Details
Servings 2
Preparation
Step 1
Wash the chard, then trim away the dried-out-looking parts of the ends of the stems. Remove and dice the stems into 1/2-inch chunks. Roll up a few leaves and slice into 1/2-inch ribbons. Keep the stems and leaves separate for now.
Over medium heat in a large, heavy skillet, heat together the olive oil and garlic until sizzling. Stir in the capers and fry for about 30 seconds, then stir in the raisins and chard stems. Stirring occasionally, cook for 4-6 minutes, or until the chard stems start to become tender but are still firm. Toss in the chard leaves, stirring to coat with the oil, and cook until the leaves start to wilt, about 1 1/2 minutes. Stir in the cooking wine to deglaze the pan and then remove from the heat.
Season the chard with salt and pepper and serve immediately, making sure to ladle some of the chardy juices onto the serving plates.
Review this recipe