My friend Tyler, a closet gourmand, is always introducing the bf and I to new and strange foods when he cooks for us. The last meal he made for us a few weeks ago was chevre and spinach stuffed chicken breast, pan seared Jerusalem artichoke and celery root, and a simple garlicky swiss chard. The artichoke, celery root and swiss chard? All new to me!! Really, Tyler should be writing this blog!
For my first foray into the world of Swiss chard, I tried this recipe from Anna Olsen. It was so perfect that I copied the recipe below. You can also view the original recipe here.
Swiss Chard with Pine Nuts and Pan Roasted Garlic
From Fresh with Anna Olson on Food Network Canada:
- 2 tablespoons olive oil
- 3 cloves
- 1/3 cup pine nuts
- 1 bunch Swiss chard (rainbow chard, if available)
- 1/4 cup water
- salt and pepper
- Dash lemon juice
- Heat olive oil in a large sauté pan over medium high heat.
- Slice garlic on a mandolin (or thinly by hand) and add to oil, cooking until lightly browned.
- Add pine nuts and sauté until golden brown. Remove garlic and pine nuts and set aside.
- Trim stems from Swiss chard and cut into 1-inch pieces. Add chard stems to pan with water and simmer until water has evaporated.
- Chop chard leaves roughly and add to pan. Season lightly and toss to wilt.
- Add back garlic and pine nuts and sprinkle with lemon juice. Adjust seasoning and serve.