Thursday, November 08, 2012

Chard with Parmesan and Pine Nuts

Got a big bunch of beautiful organic chard in our produce share this weekend. Looked around for some recipes and found one that inspired this dish.  Dee-lish.  And could work with spinach also I am betting.

Chard with Parmesan and Pine Nuts
Makes 3-4 servings.

1 large bunch chard (about one pound)
1 tablespoon olive oil
3 tablespoons pine nuts
Kosher salt
1 1/2 tablespoons minced garlic
1 tablespoon butter
1/2 cup Parmesan cheese

Separate the chard leaves from the stems.  Rip leaves into 3 inch pieces and slice the stems into 1/2 inch pieces.  Rinse the leaves thoroughly and dry in a kitchen towel.

In a wok  or large skillet, heat the olive oil over medium heat. Add the pine nuts and cook until lightly browned, stirring constantly, about two minutes.  Remove to a plate, saving as much oil in the pan as possible.

Reheat the oil and add the chard stems and a pinch of salt.  Cook until beginning to brown, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.  Add the chard leaves and cook until wilted, about 4 minutes.  Turn off the heat and add the butter.  Toss until butter is melted.

Serve chard and sprinkle each serving with Parmesan and pine nuts.  Add a grind of black pepper and enjoy.

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