Dear Swiss Chard,
I am sorry for the disrespect I showed to your Vitamin-K-rich leaves recently. It was not my intention to cause you any harm, emotional or physical, or to imply that you required an excessive amount of seasoning in order to attain edibility. I hold your collection of vitamins, minerals, and fibers in the highest esteem. My bones, my colon and I are indebted to your vast nutritive properties. I have the utmost respect for your slightly bitter, slightly salty flavor and I am committed to making sure people don't confuse you with your cousin, Spinach.
I look forward to many fruitful years working together.
The Best Bite
Serves 4, as a delicious, nutrient dense side
3 tablespoons pine nuts
1 large bunch green or rainbow chard
2 Tbsp. olive oil
1 medium white onion, minced
2 tablespoons golden raisins
2 cloves garlic, finely minced
Juice of 1/2 lemon
1. Heat a small frying pan over medium heat and toast the pine nuts until fragrant. Set aside.
2. Rinse and drain the chard. Pull the stems off the greens. Chop the stems and set aside. Cut the greens crosswise into 1-inch-wide slices and set aside.
3. In a medium saucepan, heat the oil over medium-high. Add the onion and raisins, and cook until the onion is translucent. Add the garlic, and cook until fragrant, 1-2 minutes. Add the chard stems and cook until they start to soften. Add the chard greens and reduce the heat to medium. Cook until the chard wilts, probably not more than 10 minutes. Stir in the lemon juice and the pine nuts, season with salt and freshly ground pepper, and serve immediately.