Recipes

Braised Swiss Chard with Lemon and Pine Nuts

This is a simple and traditional Italian way of cooking leafy greens as taught to me by my dear friend Aurora Valentinetti of Seattle, Washington. Any leafy green such as kale, mustard or escarole may be prepared in this manner. Some greens such as kale benefit from the addition of a little extra moisture so add up to _ cup chicken or vegetable stock as needed. If you do not like pine nuts then don’t use them. The greens will be just as delicious without them.

Yield: 8 servings

2 bunches Swiss Chard
2 tablespoons olive oil
2 cloves garlic, smashed
2 dried hot red chili peppers (optional)
2 tablespoons fresh lemon juice
2 tablespoons toasted pine nuts

Trim the brown ends from the Swiss Chard stem and discard.
Wash the chard thoroughly in a sink or dishpan filled with cold water. Repeat again once or twice to remove all traces of sand. Drain well.
Pull or cut the stem away from the leaves.
Slice the stems into _ inch pieces and set aside.
Cut the leaves into strips about _ inches wide and set aside.
Heat the olive oil in a sauté pan over moderate heat.
Add garlic and hot pepper and cook just until it begins to soften but not brown.
Add the Swiss chard stems to the pan and cook for a few minutes.
Add the leaves and cook until the leaves are wilted.
Season the chard to taste with salt and pepper.
Cook gently until the chard is tender, about ten minutes.
Remove the garlic and hot chili peppers.
Add lemon juice and toss. Garnish with the toasted pine nuts just before serving.