Swiss Chard with Sun Dried Tomatoes and Pine Nuts

Sense of Home Kitchen

Swiss Chard with Sun Dried Tomatoes and Pine Nuts

~From the Sense of Home Kitchen, inspired by a recipe from Gourmet, February 2005  ~

Serves 4

1 1/2 pounds Swiss Chard

1/2 cup pine nuts (2 1/2 ounces)

1/4 cup olive oil

1 medium onion, thinly sliced

1 cup of water

Approximately 10 sun dried tomatoes

salt and pepper to taste

Optional Garnish:

1 tablespoon freshly grated Parmesan cheese 

Tear chard leaves from stems, then coarsely chop stems and leaves separately.

Toast nuts in olive oil in a 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain.

Sauté onion in oil remaining in pot, stirring occasionally, 1 minute, add chard stems and cook, stirring occasionally, 2 minutes.  Add chard leaves and 1 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes.  Season to taste with salt and pepper.

Sprinkle with pine nuts and Parmesan cheese (if using) and serve.

Sense of Home Kitchen / Recipes / Vegetables

The Kitchen Garden in July

Both kitchen gardens are doing very well and we have been enjoying many salads made entirely with produce from our gardens.

The carrots are still small, but they have been enjoyed in salads.

Cucumbers are producing well, we have picked several so far.

Spinach has gone to seed, but I am leaving it in the hope that some seed will replant itself, providing fall salads, and that the flowers and seeds will attract beneficial insects.