Mediterranean Braised Chard

11 ingredients
4 steps

Ingredients

  • 2 bunches Swiss chard, washed, thoroughly dried, and stem ends trimmed
  • 3 tablespoons olive oil
  • 1/2 cup small-dice white onion
  • 4 anchovy fillets, rinsed and finely chopped
  • 2 tablespoons golden raisins, also known as sultanas
  • 2 teaspoons capers, rinsed
  • 2 medium garlic cloves, finely chopped
  • 1/2 cup whole pitted kalamata olives, finely chopped
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon freshly squeezed lemon juice
  • Freshly ground black pepper

Directions

  1. 1
    Slice the chard stems from the leaves. Coarsely chop the stems and set aside; cut the leaves crosswise into 1-inch-wide strips and set aside.
  2. 2
    Heat the oil in a medium frying pan over medium heat until shimmering, about 3 minutes. Add the onion, anchovies, and raisins and cook, stirring occasionally, until the onion has softened, about 4 minutes.
  3. 3
    Add the capers and garlic and cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute. Add the reserved chard stems and cook until they start to brown, about 2 minutes.
  4. 4
    Add the chard leaves and cook, stirring the leaves with tongs, until they're wilted, about 5 minutes. Stir in the olives, pine nuts, and lemon juice, season with salt and pepper, and serve immediately.

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