Sweet and sour chard
- Preparation and cooking time
- Total time
- Easy
- serves 2-3
Skip to ingredients
- 50g golden raisins or sultanas
- 3 tbsp extra-virgin olive oil
- 2 medium white onionshalved and sliced
- 3 fat cloves garlicpeeled and finely sliced
- 50ml white wine vinegar
- 8 large leaves Swiss chard
- 25g pine nuts
- ) a pinch pimenton de La Vera or Spanish paprika
Nutrition: per serving
- kcal373
- fat25.8g
- saturates3.4g
- carbs30.5g
- sugars0g
- fibre2.2g
- protein6.7g
- salt0.8g
Method
step 1
Put the raisins in a small bowl and cover with boiling water. Leave in the water until cold and the raisins are needed.
step 2
Heat the oil in a medium frying pan over a low heat.
step 3
Cook the onions gently for about 15-20 minutes until they are melting soft but not at all coloured. Drain the raisins and add to the onions with the vinegar. Cook until the liquid has evaporated, then set aside.
step 4
Bring a large pan of water to the boil. Wash the chard leaves really well to remove any grit or indignant insects. Spilt each leaf through the centre and plunge into the boiling water. Cover and cook for 5 minutes until tender.
step 5
Toast the pine nuts over a medium heat, joggling the pan often to keep the nuts on the move, preventing them from burning in one place. When they have taken on a dark golden hue, allow them to cool on a plate.
step 6
Drain the chard well in a colander, shaking it to remove any excess water. Really get it as dry as possible. Eaten at room temperature the chard is also delicious so if need be, rinse it under cold running water first.
step 7
Arrange the chard on a serving plate and sprinkle with salt. With your hands arrange the onion mix over the top, making sure it is all placed well. Sprinkle the pine nuts about. finally, dust with a little smoked paprika.
