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.
SICILIAN SAUTÉED SWISS CHARD
(Giri alla Siciliana/ Bietoli alla Siciliana)
Difficulty Rating: Easy
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.