Tuesday, April 10, 2012

Chard with Nuts, Garlic, and Golden Rum Raisins

I decided it might be time to attempt to get over my raisin aversion. What better way to start than with rum-soaked raisins? In the end, this simple side dish is simply wonderful. Nutty with a slight sweetness from the raisins and depth from the rum. The original calls for red chard, but I used swiss.

Chard with Nuts, Garlic, and Golden Rum Raisins (from Cook This Now)

3/4 cup golden raisins
1/4 cup dark rum
4 large bunches red chard
2/3 cup pine nuts or sliced almonds
1/3 cup olive oil
2 large garlic cloves, finely chopped
3/4 tsp kosher salt
1/4 tsp black pepper

1. In small saucepan, combine raisins, rum, and 2 tbsp water. Simmer over medium-low heat until raisins are plump and most of the liquid has evaporated, 3 minutes.
2. Remove center ribs from chard and discard. Slice leaves 1" thick.
3. In large skillet over medium heat, toast nuts until golden, 5 minutes. Transfer to bowl.
4. Heat oil in pan over medium-high heat. Add garlic and cook until fragrant, 30 seconds.
5. Add chard a handful at a time (be careful of the splatter!), cooking until wilted, 6 - 8 minutes.
6. Season greens with salt and pepper. Stir in raisins and nut. Toss to combine.

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