chard, pine nuts + raisins
serves two
400g swiss chard, thicker stalks removed
1 tbsp olive oil
15g pine nuts
1 small garlic clove
15g raisins, soaked in warm water for 30 minutes
1 anchovy fillet, chopped (optional)
lemon juice
salt + black pepper
Wash the chard. Bring some salted water to the boil, add the chard and boil for a few minutes until the stalks are softened. Drain the chard and squeeze dry. Roughly chop. Heat the oil and add the pine nuts and garlic to colour slightly. Add the raisins and anchovy (if using) and stir. Add the chard and let it heat through. Season and squeeze lemon juice over to taste.
400g swiss chard, thicker stalks removed
1 tbsp olive oil
15g pine nuts
1 small garlic clove
15g raisins, soaked in warm water for 30 minutes
1 anchovy fillet, chopped (optional)
lemon juice
salt + black pepper
Wash the chard. Bring some salted water to the boil, add the chard and boil for a few minutes until the stalks are softened. Drain the chard and squeeze dry. Roughly chop. Heat the oil and add the pine nuts and garlic to colour slightly. Add the raisins and anchovy (if using) and stir. Add the chard and let it heat through. Season and squeeze lemon juice over to taste.
