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Swiss Chard with Raisins, Olives and Capers

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
8 ounces (225 grams)

Recipe ID
C01071

Ingredients
US standard
Metric
Swiss chard washed, trimmed, stems, leaves separated
4 bunches
4 bunches
Olive oil
4 ounces
118 milliliters
Spanish onions peeled, cut julienne
2 large
2 large
Garlic cloves peeled, chopped
10 each
10 each
Red pepper flakes crushed
1 teaspoon
1 teaspoon
Capers drained, rinsed
½ cup
64 grams
Raisins
½ cup
115 grams
Kalamata olives chopped
1/2 cup
225 grams
Salt Kosher
To taste
To taste
Black pepper
To taste
To taste
Pine nuts toasted
4 ounces
57 grams
Preparation
  1. Gather all the ingredients and equipment.
  2. Cut chard stems on a bias 1/2 inch (1.25 centimeters) long. Roll leaves into a cylinder. If the leaves are large, cut the roll in half lengthwise then across into 2-inch (5-centimeter) pieces. Wash well and reserve.
  3. In a large sauté pan or braising pan, heat the oil on medium heat, sauté the onions and the cut stems until tender and golden. Add the garlic and crushed red pepper. Heat until fragrant. Add the capers, raisins and olives. Sauté 1 minute.
  4. Add wet leaves, in batches, if necessary. Season with salt and pepper. Turn the mixture with tongs as it wilts, mixing everything together. Turn heat to low, cover pan and allow to sweat for 5 minutes. Flip the chard in the pan once or twice.
  5. Uncover pan and allow excess moisture to evaporate but do not allow to dry out.
  6. Adjust seasoning and serve immediately topped with pine nuts or hold hot at 135ºF (57ºC) or above.