1bunchSwiss chardabout 500 g/1 lb, washed, leaves and stalks separated
2tbspraisins
2tbspbalsamic vinegar
1/4tspsalt
Ground black pepperto taste
Instructions
In a large deep skillet or dutch oven, toast walnuts over low heat, stirring frequently, until golden brown, about 3 minutes. Transfer to a plate and set aside to cool.
In the same pan, heat oil over medium-low heat. Add chopped leek and cook, stirring occasionally, until translucent and very soft, 9 to 12 minutes.
Meanwhile, cut chard stalks into pieces and tear leaves into bite sized pieces.
Add stalks and raisins to leeks and cook, stirring occasionally, until stalks are tender, 10 to 15 minutes.
Add leaves and vinegar. Continue cooking until leaves are very wilted and tender, about 5 minutes longer. Season with salt and pepper. Transfer to a serving dish and top with reserved walnuts.
Recipe Notes
Variation: You can also make this recipe with kale, after removing the woody stems, or other cooking greens (spinach, bok choy, turnip and beet tops, etc.)