In Sicilian cooking, raisins and nuts—often pine nuts, but almonds and walnuts are also common—are frequently used to lend sweetness to bitter greens and vegetables, including chard, spinach, and kale, as well as broccoli and cauliflower. They also add textural contrast to a dish of sautéed greens, as in this chard recipe. You can make a simplified version by omitting the shallots, nuts, and raisins, and starting at the point where you cook the garlic and red-pepper flakes in oil.
Recipe information
Yield
Serves 4
Ingredients
For greens
For nut mixture
For sautéing greens
Preparation
Step 1
Prepare greens Remove stems from chard. Fill a large bowl with cold water. Add leaves and let stand, swishing in water occasionally to loosen grit, for 1 minute. Lift greens out of water. Drain bowl and rinse out grit. Repeat until no grit remains in bottom of bowl when greens are removed, up to 4 more times. Repeat with stems. Slice greens crosswise into 1-inch-wide strips. Slice stems into 1/2-inch pieces, cutting just enough to yield 1 cup (discard remaining stems).
Step 2
Cook nut mixture Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook shallots, garlic, and red pepper flakes (if using) until fragrant but not brown, about 2 minutes, stirring frequently. Add nuts and raisins and cook, stirring, until fragrant and raisins have softened, about 2 minutes more. Remove from pan; set aside.
Step 3
Sauté greens Heat 2 tablespoons olive oil in same skillet. Stir in the chard stems and cook for 1 minute. Add greens one handful at a time, stirring to wilt slightly before adding more, then cook until wilted and tender, 3 to 5 minutes. Add butter and stir until melted and combined. Squeeze lemon juice over greens and eason with salt and pepper.
Step 4
Serve Return nut mixture to pan and stir into greens, then drizzle with a little olive oil, if desired, and serve immediately.
