I am not a vegetarian, and I don’t get all that excited about vegetables. Yes they’re good and good for you, but they don’t entice the same love that I give to..oh say…a perfectly cooked steak. And while the above Swiss chard is not on the same wavelength as a perfectly cooked steak, it is mighty fine. Seriously good.
Last week, while menu planning, I pulled out The Food Matters Cookbook: 500 Revolutionary Recipes for Better Livingfrom Mark Bittman. I had impulsively bought some Swiss chard from the grocery store (rarely do I impulse buy), and his recipe sounded interesting. What kind of threw me was the red wine. Red wine with Swiss chard? It didn’t sound like something I would like, and I was even filling up the measuring cup with water, when I decided to trust Mr. Bittman. I should have never doubted him. This was wonderful. I even took the leftovers for lunch the next day, served at room temperature, they were great. I could have made a meal of this alone. Really. That good.
Garlicky Swiss Chard with Olives and Pine Nuts
- 1 ½ pounds Swiss Chard
- ¼ cup pine nuts
- 2 tablespoons olive oil
- 6 cloves garlic sliced, or to taste
- ⅓ cup good-quality black or green olives pitted and chopped
- ½ cup red wine or water
- Salt and black pepper
- 1. Cut the leaves from the stems of the chard. Cut the leaves into wide ribbons and slice the stems (on the diagonal if you like); keep the leaves and stems separate.
- 2. Put the pine nuts in a large skillet over medium-low heat. Toast the nuts, shaking the pan and stirring often, until just starting to turn golden brown, 5 to 10 minutes. Remove the nuts from the pan. Put the oil in the skillet and heat for 1 minute. Add the garlic and cook, stirring, until soft, golden, and fragrant, about 10 minutes.
- 3. Turn the heat to medium and stir in the chard stems and olives. Cook, stirring occasionally, until the stems soften a bit, just a minute or 2. Add the chard leaves, wine, and a sprinkling of salt and pepper. Raise the heat to medium-high and cook, stirring, until the chard leaves are wilted and most of the liquid has evaporated, about 5 minutes. Stir in the pine nuts and taste and adjust the seasoning. Serve hot or at room temperature.
This will be my entry for Foodie Friday at Designs by Gollum!
Olives and pine nuts add a great twist to this dish! Will definitely revisit!
Heather / girlichef says
I love greens, especially when they're garlicky. And no, they're not a steak...but they'd be perfect alongside one! 😉
Joy @ Joy Love Food says
Yum, I love Swiss chard, it sounds wonderful with the olives, garlic and pine nuts!
That looks amazing and so healthy! You and I have the same taste in food!
Swiss chard is somewhat new to me and will definitely give this a try! 🙂
I love chard with vinegar, so wine isn't that far off. This recipe sounds pretty delish to me, especially how it all comes together with stuff that's normally in my fridge/pantry.
Shannon @ Dinner from the Heart says
I love vegetables - and a great steak. Swiss chard is good, but adding wine, olives and pine nuts takes it to a whole different level. Yum! 🙂
Alisa @ Go Dairy Free says
What a simple, magical flavor combo for such an under-loved leafy green! I wouldn't have thought to add olives - next time!
sounds like this was fate! there are some veggies that excite me, but chard isn't one of them. 🙂
Swiss chard is on my list of vegetables to cook more often. Glad to hear that they are steak-lover approved.
Handy Andy says
Yum, yum, yum. I love garlic and Swiss Chard. Pine nuts and olives would make anything taste good! Lovely combination you have here.
a good yarn says
Throw in a little bacon and I may well be enticed. Not a huge fan of silverbeet prefer English spinach.
There are times when I don't really trust Mark either but he's right. Always. 🙂