Sauteed swiss chard with dried apricots and pine nuts recipe
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!
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.
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 Recipe
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.
8 Comments
[…] salt and pepper at 400 degrees/8-10 minutes per inch of thickness) with roasted balsamic rutabagas, sautéed swiss chard (you can use this recipe and leave out the dried apricots and pine nuts, if you […]
I did not have pine nuts but used sunflower seeds. It was also nice! Thanks Pam!
I love sunflower seeds! And they are such a great option for people with nut allergies. Thanks for the good idea!
okay you are my new idol!! i am coming to your site every day for yummy ideas!!
Hey Girl! Look who’s talking with your awesome website and book! Keep showing the love!
This recipe is great! Totally flexible based on what’s in my pantry. I’ve substituted all kinds of dried fruits and its always good. Swiss chard is now a regular on our dinner table.
This is a knockout winner! It is a staple in my household. I have used dates instead of apricots with great success. Otherwise, I follow the recipe as is and am never disappointed. Delicious!
This is sooo good! It is really one of my favorites. It is sooooo easy and colorful. I used dates instead of apricots and it was great! A must try.