Swiss Chard with Currants and Pine Nuts from The Side Dish Handbook by Tori Ritchie
In a small bowl, combine the currants and vinegar. Add a pinch of salt and hot water to cover; then set aside to plump. Working with 1 chard leaf at time, lay it on a cutting board and, using a sha...
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Ingredients
- ⅓ cup (2 oz/60 g) dried currants
- 2 tbsp sherry vinegar
- 3 tbsp olive oil
- 1 shallot, thinly sliced
- Salt
- 2 tbsp pine nuts
- 2 bunches Swiss chard, about 1½ lb (750 g) total weight
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