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Swiss Chard with Raisins and Pecans Recipe

Swiss chard is a leafy green that is especially powerful in helping prevent circulatory disorders as we age. Chard contains more than a dozen polyphenol-type antioxidants that offer protective effects for our heart and circulation.

Swiss chard is also an excellent source of betalains, which provide anti-inflammatory and detoxifying effects throughout the body. Betalains are the pigments that give the stems and "veins" of chard their vibrant red and yellow colours.

With the right approach to cooking and a few complementary flavours and textures thrown into the mix, chard can be absolutely delicious. Keep scrolling down to have a look at a lovely recipe for Swiss chard with pecans and raisins. - Ben Kim

Swiss Chard

Ingredients:

10 to 12 ounces of Swiss chard
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1/4 cup vegetable or chicken broth
1/3 cup organic raisins
1/2 cup finely chopped pecans
Sea salt and pepper, to taste

Directions:

Swiss Chard

1. Cut leaves away from stems of chard. To include stems, trim off the toughest bottom portion of the stems and thinly slice what remains, which will cook evenly with the leaves. Layer a few leaves of chard at a time and cut them into 1/2-inch strips. If the strips seem too long for comfortable mouthfuls, chop them once or twice lengthwise to shorten them. Repeat this for all of the chard leaves.

Swiss Chard

2. Heat extra-virgin olive oil in a medium to large pan. Add garlic and saute over low heat until slightly golden. Add broth and as much chard as will comfortably fit in the pan. Cover and cook until chard starts to wilt. If you have leftover chard, keep adding portions until all of it fits in the pan. It should take about 5 minutes for entire batch to cook while covered. You want to cook until chard leaves are tender.

Swiss Chard

3. Stir in raisins. If you have capers, add about a tablespoon for extra flavour, then add sea salt and pepper, to taste. Scatter chopped pecans on top just before serving.

Inspired by a similar recipe by Nava Atlas in Wild About Greens

And there you have it - Swiss Chard with Raisins and Pecans. Enjoy the many health benefits of chard with this mouthwatering dish.

If you have a favourite recipe that calls for chard, please consider sharing in the comments section below.

 
 

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Comments

I LOVE Swiss Chard. I use it in my green blended meals. In warm weather chard can be bitter so 1/2 a organic lemon (plus peel) cut's the bitterness. In fall when the weather is cooler Swiss Chard is like spinach. makes for great green smoothies...NO fruit!

My husband and I love chard and grow it year round here in Arizona. It's the only green that will survive the summer heat. I usually just chop it, steam it and season with a little butter and salt. Thanks for this recipe, I'll be trying it soon.

Here's a recipe that works well with many leafy greens.

Ingredients
⦁ 1/2 cup thinly sliced onions
⦁ 2 cloves garlic, minced
⦁ 1 Tbsp olive oil
⦁ 1 pound Swiss chard, washed and torn into large pieces
⦁ 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
⦁ 1/4 teaspoon salt
⦁ 1/4 teaspoon pepper
⦁ 1/4 teaspoon dark sesame oil
Method
1. In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5-10 minutes. Add the minced garlic and cook just a minute more, until fragrant.
2. Add the chard and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Organic Swiss Chard can be pricey but is so easy to grow. If you've got a sunny spot and a container the fall and winter season is an excellent time as all those bugs that know the value of eating leafy greens are gone.

We live in Italy and I often make a simple pasta sauce with swiss chard and anchovy fillets. Really fast and easy. Chop chard and put in a covered pan with just enough water to steam/cook it. When well-wilted, add chopped anchovy (I chop until almost like a paste) and extra virgin olive oil. Mix with pasta of choice and serve. Note: Don't add parmesan to pasta dishes with fish!

 

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