Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Swiss Chard With Raisins and Pine Nuts
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- #66606
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 large bunch Swiss chard
2 teaspoons butter
2 tablespoons olive oil
1/3 cup golden raisins
2 tablespoons toasted pine nuts
salt and freshly-ground black pepper, to taste
directions
Remove the chard stems and the thick central vein from each leaf.
Chop the leaves very coarsely.
Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until it just begins to sizzle.
Add the chard, stirring well to coat the chard with the butter/oil mixture.
Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.
Add raisins and pine nuts, stirring to combine evenly, and continue cooking until all moisture in the pan has evaporated. The entire cooking process should take no more than about 3 minutes.
Season with salt and pepper.
Serve immediately.
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Nutritional data has not been calculated yet.
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