This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.

Ingredients

  • 3 tablespoons currants, raisins, or golden raisins
  • 2 pounds Swiss chard, stemmed and washed in several changes of water, stems diced and set aside
  • 2 tablespoons olive oil
  • 1 to 2 garlic cloves (to taste), minced
  • 3 tablespoons pine nuts
  • Salt and freshly ground pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      166 calories; 11 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 5 grams protein; 484 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4

Preparation

  1. Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
  2. Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
  3. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.

About 40 minutes

Dining and Cooking