Although braising feels like a time-consuming effort, this recipe from Ana Sortun, chef and proprietor of the Mediterranean restaurant Oleana in Cambridge, Massachusetts, will be pulled off in lower than half-hour. The combo of Mediterranean components like anchovy, raisins, capers, olives, pine nuts, and lemon lends tons of vibrant taste and surprising complexity with out additional fats or energy.
Recreation plan: This recipe will be made with beet, mustard, turnip, or older dandelion greens instead of the chard; serve it with grilled meat or fish, or eat the greens on their very own with a dollop of tangy yogurt.
- Yield: 4 servings
- Issue: Straightforward
- Complete: 25 minutes
Elements (12)
- 2 bunches Swiss chard, washed, totally dried, and stem ends trimmed
- 3 tablespoons olive oil
- 1/2 cup small-dice white onion
- 4 anchovy fillets, rinsed and finely chopped
- 2 tablespoons golden raisins, often known as sultanas
- 2 teaspoons capers, rinsed
- 2 medium garlic cloves, finely chopped
- 1/2 cup complete pitted kalamata olives, finely chopped
- 2 tablespoons pine nuts, toasted
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt
- Freshly floor black pepper
Directions
- Slice the chard stems from the leaves. Coarsely chop the stems and put aside; minimize the leaves crosswise into 1-inch-wide strips and put aside.
- Warmth the oil in a medium frying pan over medium warmth till shimmering, about 3 minutes. Add the onion, anchovies, and raisins and prepare dinner, stirring often, till the onion has softened, about 4 minutes.
- Add the capers and garlic and prepare dinner, stirring usually, till the garlic is aromatic and frivolously browned, about 1 minute. Add the reserved chard stems and prepare dinner till they begin to brown, about 2 minutes.
- Add the chard leaves and prepare dinner, stirring the leaves with tongs, till they’re wilted, about 5 minutes. Stir within the olives, pine nuts, and lemon juice, season with salt and pepper, and serve instantly.
