by Throwback at Trapper Creek
The long days of summer are full of activities, and I find I have less time to cook, even though fresh ingredients are abundant this time of year. Here is a simple recipe I gleaned from a local CSA newsletter. I use this frequently and mix and match greens depending on what is available in the garden. This week it is Bok Choy, Silverbeet, Spinach and garlic scapes. I don't have pine nuts or golden raisins on hand either, but have found that hazelnuts, or pumpkins seeds provide a good stand-in for pine nuts, and dried Italian prunes, cherries or cranberries can offer as much flavor as golden raisins. Just use what ever you have in your garden and pantry and experiment, that is half the fun of cooking!
Swiss Chard with Raisins and Pine Nuts
Adapted from Food to Live By, by Myra Goodman
1 bunch Swiss chard
2 tablespoons olive oil
3 tablespoons garlic scapes, minced
grated zest of 1 lemon
1/4 cup raisins (golden raisins have a nice flavor, but any kind will do)
1/2 cup toasted pine nuts
coarse salt and freshly ground black pepper
Rinse the chard and cut the ribs off the leaves. Cut the ribs into 1/2 inch dice and set aside. Stack the leaves and cut them into 1/2 inch strips. Set the leaves aside separately. Heat olive oil over medium heat in large, heavy pot or large, deep skillet with a tight fitting lid. Add the garlic scapes and chard ribs and cook, uncovered, until soft, about 5 minutes. Add the chard leaves and cook, stirring frequently, about 1 minute. Add 2 tablespoons water, most of the lemon zest, and the raisins. Cover the pot and cook, stirring occasionally, until the chard is tender and the water has almost evaporated, 4 to 8 minutes. If the water evaporates before the chard is tender, add an additional splash of water. Remove the pot from the heat. Stir in the pine nuts, and season the chard with salt and pepper to taste. Serve immediately garnished with remaining lemon zest.