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Swiss Chard with Raisin and Pinenuts

11/23/2013

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A healthy satisfying vegan dish
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This is by far my favorite way to prepare winter greens. The raisins and sugar add a touch of sweetness to the vegetables. The vinegar gives it a bite, and the nuts add a bit of crunch. I have used kale with this recipe and it works well. I'm always happy when I bring home a big bunch from the farmer's market. I prepare the greens for dinner and then have a leftover for lunch the next day. By the way, it tastes great with a fried egg on top—the perfect lunch.
​This a straightforward recipe that is easy to prepare and makes a great leftover. Substitute any winter green you like for  Swiss chard. Adjust the sugar and vinegar to your taste.
Print Recipe
Ingredients:

A bunch of fresh chard

2 Tbs olive oil

1/2 cup finally chopped red onions 

2 cloves of garlic (thinly sliced)

3 Tbs. white balsamic vinegar

2 heaping Tbs brown sugar

2 Tbs golden raisins

2 Tbs pine nuts
Directions:

Wash the chard. Tear leaves from the stems and cut leaves into bite-sized pieces. Discard the stems. In a large frying pan, sauté onions in olive oil for 5 minutes, add garlic and sauté for one more minute. Mix the vinegar, sugar and raisins in a bowl and add to onions. Add chard, put a lid on the pan and cook for 2 to 3 minutes. I pronounce it done when the chard starts to change colors.


Guten Appetit!
 recipe ©by sunnycovechef
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

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