Delicious winter vegetables: swiss chard with pine nuts
Summer vegetables get all the glory. When we emerge for our winter hibernation and make our first visit to the Farmer's Market in the spring, we relish in the rows of beautiful orange carrots, the crisp green lettuces, and gorgeous, burgundy turnips.
But winter vegetables are savory and satisfying, and there are plenty to enjoy in the colder months. One of my favorites in swiss chard, which also makes a wonderful, festive side dish with its red and green coloring. I prepare it simply, as simple is my specialty. (The most time consuming task about this dish is waiting for a pot of water to boil. I know you can do that).
- Large bunch of swiss chard
- Olive oil
- Pine nuts
- Sea salt
- Bring a large pot of water to boil over high heat
- Meanwhile, separate stems from leaves. Slice stems and put in a bowl. Set aside. Cut leaves crosswise, in ribbons.
- When water has come to a boil, add stems and boil for 2 minutes. After 2 minutes, add leaves and boil for another 2 minutes
- While chard is boiling, brown a handful of pine nuts over medium-high heat. Toss periodically, removing when browned. Slide them into a bowl and set aside
- Drain chard and return to pot. (if you are entertaining, douse with ice water; doing so helps maintain its bright red coloring). Drizzle with olive oil and salt to taste. Fold in pine nuts. Stir and serve with your favorite dish