Braised Swiss Chard with Toasted Pine Nuts
As chard slowly braises in a covered Dutch oven, it becomes meltingly tender and the flavor of the garlic mellows. A sprinkling of toasted pine nuts adds a finishing crunch to this simple, versatile side. We call for rainbow chard, which has brightly colored stalks, although you can use any type of chard you like.
Ingredients:
- 3 Tbs. extra-virgin olive oil
- 1 large yellow onion, chopped
- 8 garlic cloves, thinly sliced
- Kosher salt and freshly ground pepper
- 3 tsp. red wine vinegar
- 2 bunches rainbow chard, tough stems removed, leaves and tender stems coarsely chopped
- 3 Tbs. pine nuts, toasted
Directions:
In a large Dutch oven over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened and lightly caramelized, about 7 minutes. Add the garlic and cook, stirring occasionally, until golden, about 3 minutes. Season with salt and pepper, add the vinegar and cook, stirring occasionally, until evaporated, about 1 minute.
Add the chard leaves and tender stems to the pot and cook, stirring occasionally, until the chard begins to wilt, about 2 minutes. Cover with the lid, reduce the heat to low and cook, stirring occasionally, until the chard is very wilted and tender, 12 to 15 minutes. Season to taste with salt and pepper. Sprinkle with the pine nuts and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen
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