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

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