Mediterranean Braised Chard
Adapted from Ana Sortun
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.
- 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
- 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.
- 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.
- 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.
- 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.
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