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!