Sauteed chard with oranges, raisins and pine nuts
Greens with pine nuts and raisins is so Mediterranean Spanish, with hints of North African cuisine. The stems and leaves are gently steamed, then tossed in a bright red wine vinegar dressing with orange.
The total cooking time of this dish depends on how old your chard is. Fresh chard from the farmer’s market with thin stems requires but 2-3 minutes; chard from the grocery store with thicker stems may need to steam up to 5 minutes.
Tip: Toast pine nuts in a small dry skillet over medium heat, stirring occasionally with a wooden spoon. When nuts turn a light golden color immediately remove from heat and pour nuts into a dish to cool.
1 bunch chard, about 1 pound
1 large orange
1/3 cup dark raisins
2 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon agave nectar
1 teaspoon dried oregano, crushed
1/4 cup pine nuts, gently toasted in a skillet until golden
Sea salt to taste
1. With a sharp knife or tearing with your fingers, separate the thick stems of the chard away from the leaves. Then stack a couple leaves on top of one another, roll into a tight cigar shape and use a sharp knife to slice into ribbons about 1/2 inch wide; repeat with remaining leaves and wash and dry in a salad spinner. Slice the chard stems on a 45 degree angle into 1/4 inch thin slices. Peel orange and slice in half, then slice each half into 1/2 inch pieces and divide segments with your fingers, removing any seeds if necessary.
2. In a large skillet heat 1 tablespoon of olive oil over medium heat; add chard stems and saute for 2 minutes. Pile in half of the chard leaves and saute for 1 second to wilt slightly; if necessary cover the pan to speed up the wilting. Add the remaining chard and raisins and saute until all the greens are wilted and softened, 1-3 minutes depending on the age of the chard. When greens are tender sprinkle vinegar, agave, oregano over chard. Stir in toasted pine nuts and orange segments; season chard to taste with salt. Serve immediately or serve warm.