Sauteed Swiss Chard with Dried Apricots and Pine Nuts Recipe
A tasteful salad packed with flavor - earthy and nutty. A wonderful side dish or salad to serve during Fall.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Salad, Side Dish
Cuisine: American
Servings: 6
Author: Pamela Salzman
- 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
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.