Swiss Chard With Raisins And Pine Nuts recipe
information
Acelgas Con Pasas Y Pinones
Raisins and pine nuts in a dish show a Moorish influence. The smaller the leaves of chard, the more tender they will be.
ingredients
4 tablespoons pine nuts
4 tablespoons extra virgin olive oil
500 g Swiss chard (silver beet)
3 garlic cloves, thinly sliced, then chopped
100 g jamon serrano, chopped
3 tablespoons raisins, soaked and drained
coarse sea salt and freshly ground black pepper
4 tablespoons extra virgin olive oil
500 g Swiss chard (silver beet)
3 garlic cloves, thinly sliced, then chopped
100 g jamon serrano, chopped
3 tablespoons raisins, soaked and drained
coarse sea salt and freshly ground black pepper
method
1. Put the pine nuts and 1 tablespoon of the oil in a frying pan and fry over medium heat until golden. Take care because they burn easily. Transfer to a plate lined with kitchen paper and let cool.
2. Cut the chard and stalks into 2 cm pieces.
3. Heat the remaining oil in a frying pan, add the garlic and fry until just turning golden.
4. Add the chard and ham and stir-fry until the chard wilts. Add the raisins and pine nuts and season lightly with pepper and salt (because the jamon serrano will already have added a salty flavour), then serve.
Note In Spain, vegetables are often served by themselves as a first course (often enormous) or as tapas, though the recipes in this chapter may be served as accompaniments to main courses in a very un-Spanish way. I like this Swiss chard recipe with trout, for instance. The market stalls groan with quantities of top-quality produce - and of course Spain is one of the most important producers of fruit and vegetables for the whole of Europe.
2. Cut the chard and stalks into 2 cm pieces.
3. Heat the remaining oil in a frying pan, add the garlic and fry until just turning golden.
4. Add the chard and ham and stir-fry until the chard wilts. Add the raisins and pine nuts and season lightly with pepper and salt (because the jamon serrano will already have added a salty flavour), then serve.
Note In Spain, vegetables are often served by themselves as a first course (often enormous) or as tapas, though the recipes in this chapter may be served as accompaniments to main courses in a very un-Spanish way. I like this Swiss chard recipe with trout, for instance. The market stalls groan with quantities of top-quality produce - and of course Spain is one of the most important producers of fruit and vegetables for the whole of Europe.
serving amount
serves 4
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