+

Mediterranean Braised Chard

Ingredients (12)

  • 2 bunches Swiss chard, washed, thoroughly dried, and stem ends trimmed
  • 3 tablespoons olive oil
  • 1/2 cup small-dice white onion
  • 4 anchovy fillets, rinsed and finely chopped
  • 2 tablespoons golden raisins, also known as sultanas
  • 2 teaspoons capers, rinsed
  • 2 medium garlic cloves, finely chopped
  • 1/2 cup whole pitted kalamata olives, finely chopped
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher salt
  • Freshly ground black pepper
Try Amazon Fresh
Nutritional Information
  • Calories214
  • Fat15.54g
  • Saturated fat2.01g
  • Trans fat0g
  • Carbs16.78g
  • Fiber5.08g
  • Sugar6.29g
  • Protein6.53g
  • Cholesterol3.4mg
  • Sodium769.3mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Mediterranean Braised Chard

Though braising sounds like a time-consuming effort, this recipe from Ana Sortun, chef and owner of the Mediterranean restaurant Oleana in Cambridge, Massachusetts, can be pulled off in less than 30 minutes. The mix of Mediterranean ingredients like anchovy, raisins, capers, olives, pine nuts, and lemon lends tons of bright flavor and unexpected complexity without extra fat or calories.

Game plan: This recipe can be made with beet, mustard, turnip, or older dandelion greens in place of the chard; serve it with grilled meat or fish, or eat the greens on their own with a dollop of tangy yogurt.

Instructions

  1. 1Slice the chard stems from the leaves. Coarsely chop the stems and set aside; cut the leaves crosswise into 1-inch-wide strips and set aside.
  2. 2Heat the oil in a medium frying pan over medium heat until shimmering, about 3 minutes. Add the onion, anchovies, and raisins and cook, stirring occasionally, until the onion has softened, about 4 minutes.
  3. 3Add the capers and garlic and cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute. Add the reserved chard stems and cook until they start to brown, about 2 minutes.
  4. 4Add the chard leaves and cook, stirring the leaves with tongs, until they’re wilted, about 5 minutes. Stir in the olives, pine nuts, and lemon juice, season with salt and pepper, and serve immediately.
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...