Swiss Chard with Pine Nuts and Raisins

When I do demos at Blooming Glen Farm, people often ask what to do with Swiss chard.  My old standby is just to saute it with some onion and garlic.  It's really good that way.  But for my demo last week, I wanted to find a different way to prepare chard.

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)
Serves 4

INGREDIENTS
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.

Seeing Green(s)

Some of the best and often overlooked early veggies are the spring greens--everything from lettuce to arugula, from fiddleheads to chard, from watercress to collards. 

For some reason, people are scared of eating or cooking these healthy and delicious foods.  Not sure why.  But it is totally unfounded.  Spring greens are chock full of nutrients like Vitamin C & fiber and when prepared properly, are some of the tastiest things around. 

Check out my article on Bucks County Taste.  It gives tips on how to choose the best greens and gives 3 yummy and easy recipes that will change your mind about cooking greens.