Sweet And Sour Swiss Chard With Dried Currants Recipes

Steps:

• Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
• Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender.
• Beat the eggs together with the creme fraiche, and season with salt, and pepper.
• In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.

Steps:

• Cook Swiss chard in large pot of boiling salted water until tender, about 5 minutes. Drain well.
• Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add Swiss chard and currants and sauté until heated through, about 3 minutes. Drizzle vinegar over and toss to coat. Season to taste with salt and pepper. Transfer to bowl and serve.

Steps:

• Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.
• Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.

Steps:

• Place 1/4 cup currants in small bowl. Add enough warm water to cover currants. Soak 20 minutes. Drain well. Preheat oven to 450°F. Heat 3 tablespoons oil in heavy large pot over medium heat. Add garlic and sauté until fragrant and pale golden, about 1 minute. Add Swiss chard. Sauté until chard is wilted and tender, about 5 minutes. Mix in pine nuts and currants. Season mixture to taste with salt and pepper. Remove from heat.
• Arrange bread in single layer on baking sheet. Bake bread until golden, about 5 minutes. Brush remaining 1 tablespoon oil over bread slices. Top with warm chard mixture, dividing equally. Arrange on platter and serve.

Steps:

• Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
• Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes.
• Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.