Name: Braised Ruby Chard with Middle Eastern Savors
Yield: Serves 4
Ingredients: Salt and pepper; 2 tablespoons toasted pine nuts; About 2 pounds red-stemmed chard; 2 cups water; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon chopped garlic; 1 tablespoon capers; ¼ cup raisins or currants; ¼ cup pitted, sliced Greek olives (preferably Kalamata); ¼ teaspoon chilli flakes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Old World lemon, olives, pine nuts, and capers (plus a touch of the New—chillis) play up darkly handsome greens and their stunning stems, which turn orange-burgundy. Or substitute white-stemmed chard for an equally tasty but less striking presentation.

Ingredients

About 2 pounds red-stemmed chard
2 cups water
2 tablespoon

Side dish
Vegan
Gluten-free

Method

Follow directions under Preparation for washing and trimming chard. Cut stems into 1-inch slices. Cut leaves into rough slices.
Combine stems, water, lemon juice, and 1 tablespoon oil in large non-aluminum skillet. Simmer, cov

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of