Swiss Chard with Raisins, Pine Nuts & Couscous
This chard recipe was a huge hit in my family! This is a great example of how a simple vegetable can be crafted into a beautifully complex meal. I love the color of golden raisins in this dish, but feel free to use whatever you can find.
What you will need
3 Tbsp Raisins
2 bunches Swiss Chard
2 Tbsp Olive Oil
2 Garlic Cloves
3 Tbsp Pine Nuts
10 oz Couscous(Nutritional facts 123 calories, 2.49 g fat, 21.49 g carbohydrates, 4.42 g protein, 0 mg cholesterol, 513 mg sodium)
How to cook
Gather and portion ingredients. Wash swiss chard.
Strip the swiss chard leaves off of the stems.
Chop the swiss chard stems into 1/4 inch pieces.
Chop the chard leaves into bite sized pieces.
Peel and finely chop the garlic cloves.
In a pan set over medium high heat, toast the pine nuts tossing every minute or so until they smell fragrant and parts begin to brown. Remove pine nuts from the pan and set aside.
Add the olive oil to the base of a skillet over medium-high heat. Add just the chard stems and saute them for a few minutes until they start to soften.
Add the chard leaves. They will reduce quite a bit, so don't worry if they are nearly overflowing the pan!
Add the raisins and chopped garlic
Top the pan with a lid to start the chard greens wilting. Remove the lid after a few minutes and stir to evenly cook all the chard.
Add the toasted pine nuts and the balsamic vinegar to the pan and stir to combine.
Add more salt and black pepper as needed to taste.
Prepare the couscous according to the package instructions. For my couscous, I added a drizzle of olive oil and some salt.
Next I added boiling water, stirred to combine, and let sit covered until soft and fluffy
Serve the chard over the top of the couscous.