Best Sweet And Sour Swiss Chard With Dried Currants Recipes

BRAISED SWISS CHARD WITH CURRANTS AND PINE NUTS

Steps:

• Preheat oven to 350ºF. Place pine nuts on a cookie sheet and toast until golden brown, about 5 to 6 minutes; set aside.
• Meanwhile, coarsely chop chard stems and leaves - making sure to keep the leaves and stems separate from one another; set aside.
• Heat oil in a 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until they start to soften, about 5 minutes. Add chard stems and reduce heat to medium-low; cook, stirring frequently, about 4 minutes. Add currants and apple juice; stir well to combine. Cover skillet; cook for 5 minutes more.
• Add chard leaves to skillet in 3 batches, mixing well between each batch; cover and cook until leaves are tender, stirring halfway through, about 6 to 7 minutes.
• Remove skillet from heat and sprinkle with salt and vinegar; stir to combine. Serve sprinkled with pine nuts.
• Yields about 3/4 cup chard and 1 1/2 teaspoons pine nuts per serving.

SWISS CHARD WITH CURRANTS AND PINE NUTS

Steps:

• Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
• 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.
• 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.

SWEET-AND-SOUR SWISS CHARD WITH DRIED CURRANTS

Steps:

• Cook Swiss chard in large pot of boiling salted water until tender, about 5 minutes. Drain well.
• Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add Swiss chard and currants and sauté until heated through, about 3 minutes. Drizzle vinegar over and toss to coat. Season to taste with salt and pepper. Transfer to bowl and serve.

BRAISED SWISS CHARD WITH CURRANTS AND FETA

Steps:

• Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.
• Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.