Mangold with raisins and pine nuts
4 servings
15 minutes
Chard with raisins and pine nuts is a wonderful combination of flavors from Italian cuisine. The dish features a harmonious blend of tender chard leaves, sweet dark raisins, and crunchy pine nuts roasted to a golden hue. Olive oil and onion add depth of flavor, while freshly ground black pepper and salt provide balance and richness. Italians appreciate this dish for its simplicity and elegance, as well as its health benefits. It is best served at room temperature to allow all its nuances to unfold. It pairs perfectly with light meat or fish dishes and can also stand alone as a flavorful Mediterranean vegetarian delicacy.
1
Wash the chard well. Cut the stems into small pieces and place them in a bowl. Cut the leaves separately and put them in a second bowl.
- Chard (Swiss chard): 700 g
2
In a well-heated pan, roast the nuts over medium heat until golden brown.
- Pine nuts: 75 g
3
Reheat the pan with olive oil and sauté the finely chopped onion until translucent. Add the chard stems and cook, stirring, for 3-4 minutes. Add the raisins and half the water, cover, and cook on low heat for 4-5 minutes until soft.
- Olive oil: 0.3 glass
- Onion: 1 head
- Chard (Swiss chard): 700 g
- Dark raisins: 50 g
- Water: 1 glass
4
Add the leaves, set to medium heat, and cook for another 4 minutes until soft. Season with salt and pepper, plate it up. Sprinkle with nuts and serve at room temperature.
- Chard (Swiss chard): 700 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Pine nuts: 75 g
