Swiss Chard with Raisins, Pine Nuts, and Crispy Prosciutto
- Yield 4 servings
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Swiss Chard with Raisins, Pine Nuts, and Crispy Prosciutto sits in the Salads section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons golden raisins
- 3 pounds Swiss chard
- 3 tablespoons pine nuts
- 2 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- Juice from ½ lemon
Method
Set the raisins in a small bowl and submerge in hot water for at least 10 minutes.
If you don’t have any Porkitos ready, now’s the time to bake ‘em.
Wash the chard and flick off the excess water. You want the leaves damp, but not sopping wet.
Slice out the stems and roughly chop the leaves into thick ribbons. If the stems are fresh and crisp, slice ’em up into ½-inch pieces and discard the ratty ends.
Warm a wide skillet over a medium burner and toast the pine nuts until the edges turn golden brown, 2 to 3 minutes. Move the pine nuts to a plate to cool.
Increase heat to medium high and add 2 tablespoons of ghee to the skillet. When the fat’s shimmering, add the stems with a sprinkle of salt. Sauté until tender.
Tip in the minced garlic to the pan and stir for a few seconds until fragrant. Then, add the damp leaves in batches, each with a sprinkle of salt. (Don’t worry if you can’t get all the leaves into the pan all at once. The leaves will wilt and cook down, and eventually you’ll get all the greens in the pan.)
Tip off the plumped raisins, and toss ’em in. Give everything a good stir, and cover the pan. Decrease the heat to medium and cook, covered, for 2 minutes or until tender.
Salt with salt and pepper to taste. Turn in the pine nuts, squeeze on the lemon juice, and crumble on the Porkitos.
