Sauteed swiss chard with dried apricots and pine nuts recipe

 

sautéed swiss chard with dried apricots and pine nuts|pamela salzman

Swiss Chard is one of the most nutritious greens you can find year-round.  It is related to beets – in fact, beet greens taste very similar to Swiss chard.  Do eat your dark green leafy vegetables regularly as they are among the most nutrient-dense foods you can choose.  Traditional Chinese Medicine considers green to be the master color, and I think it is the color that should dominate our diet.  Like other green leafies, Swiss chard is full of Calcium, Magnesium, Iron, Folate, Vitamin C and Carotenoids, with few calories – a nutritional bargain!

sautéed swiss chard with dried apricots and pine nuts|pamela salzman

 

My maternal grandmother was Sicilian and she used to make this dish with raisins.   One night, this was on the dinner menu and I went to the pantry to reach for raisins and we were out.  Gasp.  But we had dried apricots.  So I soaked a handful of apricots to plump them up a bit and presto, I liked the dish better!  If your kids are not fond of greens yet, try this recipe with their favorite dried fruit.

sauteed swiss chard with dried apricots and pine nuts|pamela salzman

 

Heck, let them put a few chocolate chips on the chard if it will get them to eat their greens.  One step at a time … soon chard might be a staple in your kitchen, too.

sauteed swiss chard with dried apricots and pine nuts|pamela salzman

 

sauteed swiss chard with dried apricots and pine nuts recipe

Pamela Salzman
Servings 6

Ingredients
  

  • 1/3 cup unsulphured dried apricots about 10
  • 2 bunches Swiss chard (about 2 pounds), washed but not dried
  • 1 medium red onion diced
  • 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • ¼ cup pine nuts toasted
  • Optional: best quality balsamic vinegar for drizzling

Instructions
 

  • Place the dried apricots in a bowl with hot water to cover. Soak 10 minutes and drain. Chop coarsely or slice into slivers.
  • Separate the Swiss chard stems from the leaves. Dice the stems and keep separate. Coarsely chop the leaves.
  • Heat the oil over medium heat in a large skillet. Add the onion and cook for 1 minute. Add the chard stems and cook, stirring occasionally, until slightly tender, about 3 minutes. Add the chopped chard leaves and apricots. Lightly season with sea salt and pepper and sauté until the leaves are tender, about 5 minutes.
  • Sprinkle with pine nuts and serve immediately or at room temperature. You can also drizzle a few drops of balsamic vinegar, if desired.
Tried this recipe?Let us know how it was!