I found an interesting idea in an old Cooking Light magazine that I tweaked a little bit and it came out great. It's a raw preparation--the leaves marinate to tenderize a little bit. It's very summery--fresh tasting and doesn't heat up your kitchen! Even kids will like it. My son, Jake, who isn't crazy about cooked greens, really loved it.
SWISS CHARD WITH PINE NUTS AND RAISINS (adapted from Cooking Light magazine)
1 1/4 lb Swiss chard, leaves removed, stems reserved for another use
2 Tbsp lemon juice
1 1/2 tsp extra-virgin olive oil
1/2 tsp salt
1/8 tsp pepper
1/2 cup raisins
2 Tbsp pine nuts, toasted
- Slice the chard leaves crosswise into very thin shreds. Place in a large bowl.
- Whisk together the juice, oil, salt and pepper. Drizzle over the chard and toss. Add raisins and nuts. Toss to combine.
- Let stand about 15 min before serving.