Sicilian Sautéed Swiss Chard: Giri alla Siciliana


This morning I woke up to some glorious sunshine, so I set out for our local farmers market and lucked out finding some beautiful Swiss chard.  I know it’s silly, but I get excited when I see vegetables at their finest.  My father Pino grows the most exquisite chard I have ever seen.  Funny thing about chard, it cooks down to almost nothing.  While you may think you’ve purchased a humongous bunch, it may just feed two people.  This recipe is a quick and easy side dish that takes no time at all to prepare and is full of wonderful flavors.

(Giri alla Siciliana/ Bietoli alla Siciliana)

Difficulty Rating: Easy
Servings: 4

2 bunches Swiss chard (2 to 2 1/2 pounds), washed, leaves roughly chopped and stems cut into 1-inch pieces
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup diced or crushed tomatoes
2 tablespoons dried currants or raisins
2 tablespoons pine nuts
Salt and black pepper

Heat oil in a deep covered frying pan, over medium heat.  Reduce heat to low, add garlic and cook approximately 2 minutes, until golden.  Add Swiss chard, currants, and pine nuts.  Cover and cook 8 to 10 minutes, until stems are tender.  Season with salt and pepper to taste.

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