Ingredients
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2 tablespoons plus 1 teaspoon extra-virgin Olive Oil
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6 Garlic
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2 pounds Swiss Chard
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¼ cup golden Raisins
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Salt
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Black Pepper
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⅛ teaspoon Red Pepper Flakes
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1 teaspoon Balsamic vinegar
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1½ ounces Goat Cheese
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¼ cup Hazelnuts
Directions
Making enough greens to serve four to six people can be a challenge the greens start out so voluminous that they won’t fit in a small pot or skillet and must be wilted down in batches. Using our Dutch oven solved this problem, and relying on a hybrid steam-sauté method gave the greens (Swiss chard, in this case) the best flavor and texture. We started by blooming garlic in oil, then added a full 2 pounds of chard and covered the pot so the steam could wilt the chard enough for us to be able to stir it easily. Cutting the sturdy stems smaller than the tender leaves meant that we could throw them in the pot at the same time, keeping the recipe streamlined. To avoid a watery dish, we finished cooking the chard uncovered to evaporate the liquid. Adding golden raisins to the pot with the chard hydrated the fruit and offered pops of sweetness. Finishing the dish with a splash of balsamic vinegar added brightness, and a sprinkle of toasted hazelnuts and crumbled goat cheese offered crunchy, creamy contrast.
Steps
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1
Done
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Heat 2 tablespoons oil and garlic in Dutch oven over medium-low heat, stirring occasionally, until garlic is light golden, about 3 minutes. Add chard, raisins, ¼ teaspoon salt, and pepper flakes and toss to combine. Increase heat to high, cover, and cook, stirring occasionally, until chard is wilted but still bright green, 2 to 4 minutes. |
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2
Done
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Uncover and continue to cook, stirring frequently, until liquid evaporates, 4 to 6 minutes. Add vinegar and remaining 1 teaspoon oil and toss to combine. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with goat cheese and hazelnuts. Serve. |
