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Swiss chard with raisins and pine nuts
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You could eat this as a warm salad, on toast, or with soft goats’ cheese; it also makes a fine accompaniment to meat and fish.
Makes: 4 as a side
4 tbsp raisins
4 tbsp extra virgin olive oil
2 red onions, finely sliced
4 garlic cloves, finely sliced
1 tbsp tomato purée
4 tbsp red wine vinegar
1½ tbsp caster sugar
400g swiss chard, stems cut into 3cm lengths, leaves roughly torn
3 tbsp pine nuts
1. Put the raisins in a small heatproof bowl, cover with boiling water and leave to stand for 10 minutes. Drain, reserving 5 tbsp of the soaking liquid; set aside.
2. Heat 2 tbsp olive oil in a large frying pan over a medium heat. Add the onion and garlic, plus a pinch of salt, and sweat gently for 15-20 minutes, stirring often, until soft but not brown.
3. When the onions are soft, stir in the tomato purée, vinegar, sugar, raisins and reserved soaking liquid. Bubble away for 2-3 minutes or so, until the juices thicken. Remove from the heat, season generously, then put to one side.
4. Meanwhile, cook the chard stems in a saucepan of boiling salted water for 5 minutes. Drain well and add to the onion mixture. Return to the heat with the chard leaves and pine nuts, stirring for 2-3 minutes, or until the leaves have just wilted. Tip into a serving bowl and splash with the remaining 2 tbsp olive oil before serving.
Typical values per serving:
This recipe was first published in November 2015.