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Spanish Swiss Chard with Raisins and Hazelnuts

3 tablespoons raisins

 1 pound swish chard, washed well

 2 tablespoons olive oil

 2 garlic cloves, minced

 3 tablespoons toasted hazelnuts, chopped

 Salt and fresh ground black pepper to taste


Place the raisins in a small pan with water to cover. When the water begins to boil, take the pan off the heat, and let the raisins sit for at least 5 minutes. While the raisins are soaking, cut each Swiss chard leaf away from the stem and central rib. Cut the leaves into 1/4 inch crosswise slices. Dice the stems and central ribs. In a large pot, heat the olive oil over medium heat. Add the Swiss chard and the garlic, and saute, stirring frequently, for 6 to 8minutes or until the chard is tender. Drain the raisins, and toss them and the hazelnuts into the Swiss chard. Add salt and pepper, and serve.

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