Wednesday, July 21, 2010


Note: Add a few anchovies in for "unexpected complexity." This recipe can be made with beet, mustard, turnip, or older dandelion greens in place of the chard; serve it with grilled meat or fish, or eat the greens on their own with a dollop of tangy yogurt.

2 bunches Swiss chard, washed, thoroughly dried, and stems trimmed
3 tablespoons olive oil
1 tablespoon unsalted butter
1 medium white onion, minced
4 anchovy fillets, rinsed and finely chopped
2 tablespoons golden raisins
2 teaspoons capers, rinsed
2 medium garlic cloves, minced
1/2 cup whole pitted black olives, finely chopped
2 tablespoons pine nuts, toasted
Juice of 1/2 medium lemon

1. Slice chard stems from leaves. Coarsely chop stems and set aside; cut leaves crosswise into 1-inch-wide strips and set aside.
2. Heat oil and butter in a medium frying pan over medium-high heat. Once butter foams, add onion, anchovies, and raisins and cook until onion is softened and anchovies have broken down into a paste.
3. Add capers and garlic and cook until garlic is fragrant and lightly browned.

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