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Swiss Chard with Pine Nuts

Swiss Chard with Pine Nuts
Serve this invitingly simple wilted salad before any pasta except one that includes leafy greens.

Ingredients:

  • 1 large bunch green Swiss chard, about 1 1/4 lb.
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. pine nuts
  • 2 garlic cloves, minced
  • Salt, to taste

Directions:

Trim the chard ribs from the leaves and wash separately. Drain the leaves in a colander. Cut the ribs into 1/2-inch pieces.

Bring a pot three-fourths full of salted water to a boil over high heat. Add the ribs and cook until tender, 3 to 5 minutes. Drain.

Meanwhile, put the leaves in a large fry pan with just the rinsing water clinging to them. Place over medium heat, cover and cook, stirring once or twice, until they wilt, about 5 minutes. Uncover and continue to cook to evaporate any excess moisture. Stir in the ribs, then remove from the heat.

In a small fry pan over medium-low heat, warm the olive oil and pine nuts. Toast the nuts, stirring often, until golden brown, about 3 minutes. Stir in the garlic and cook for 1 minute to release its fragrance.

Add the garlic mixture to the chard, season with salt and stir well to coat the chard evenly. Taste and add more salt, if needed.

Transfer to a serving dish. Let cool, then serve at room temperature.
Serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Classic Pasta at Home, by Janet Fletcher (Time-Life Books, 1998).