Zereh
Head Chef
3 T raisins
1-lb Swiss chard, washed well
2 T EBOO
2 cloves garlic, minced
3 T toasted hazelnuts, chopped
S & P
Place raisin in small pan with water to cover. When the water begins to boil, take the pan off the heat and let the raisins sit for at least 5 minutes.
While the raisins are soaking, cut each Swiss Chard leaf away from the stem and central rib. Cut the leaves into 1/4-inch crosswise slices. Dice the stems and central ribs.
In a large pot, heat the olive oil over medium heat. Add the chard and the garlic, and saute, stirring frequently, for 6 - 8 minutes or until the chard is tener. Drain the raisins and toss them and the hazlenuts inthe the chard. Season with salt and pepper, serve.
Pine nuts work great as well. I added a couple handfuls of leftover sliced mushrooms this time to use them up, they were great.
Z
1-lb Swiss chard, washed well
2 T EBOO
2 cloves garlic, minced
3 T toasted hazelnuts, chopped
S & P
Place raisin in small pan with water to cover. When the water begins to boil, take the pan off the heat and let the raisins sit for at least 5 minutes.
While the raisins are soaking, cut each Swiss Chard leaf away from the stem and central rib. Cut the leaves into 1/4-inch crosswise slices. Dice the stems and central ribs.
In a large pot, heat the olive oil over medium heat. Add the chard and the garlic, and saute, stirring frequently, for 6 - 8 minutes or until the chard is tener. Drain the raisins and toss them and the hazlenuts inthe the chard. Season with salt and pepper, serve.
Pine nuts work great as well. I added a couple handfuls of leftover sliced mushrooms this time to use them up, they were great.
Z
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