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Garlicky Rainbow Chard with Pine Nuts, Pancetta, and Raisins
Serves 4
INGREDIENTS
3 tablespoons golden raisins, currants, or craisins
2 pounds Rainbow chard, stemmed and washed in several changes of water; stems chopped and set aside; leaves sliced in 1-2 inch strips.
2 tablespoons pancetta (¼ inch dice)
2 tablespoons olive oil
3 garlic cloves (to taste) sliced cross-wise
3 tablespoons pine nuts
2 teaspoons lemon zest
Splash of Balsamic vinegar or a squeeze of lemon juice.
Salt and freshly ground pepper
Pinch of red pepper flakes
PREPARATION
1. Fold the washed, stemmed chard leaves in half lengthwise and slice into 1-2 inch wide strips. Set aside.
2. Bring a large pot of generously salted water to a boil and add the chard stems and blanch for 2 to 3 minutes, until just crisp-tender and easily pierced with a fork. Alternatively, steam the stems for about 5 minutes. Transfer to a bowl of ice water to maintain the bright colors and let sit for a few minutes. Drain and set aside.
3. In a large saute pan over med-high heat, add 1 tablespoon of olive oil and the pancetta. Saute, stirring until the pancetta is nicely browned. Scoop out the pancetta and set aside. (Omit this step for vegan-friendly.)
4. In the same pan, over medium heat, add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes.
5. Add a tablespoon of olive oil, add the garlic, and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the sliced chard greens, raisins, and red pepper flakes, and toss together until the chard is wilted and the ingredients are well coated with oil and heated through, 2 to 3 minutes.
6. Add the tenderized, brightly colored stems, lemon zest, and a splash of Balsamic vinegar or a squeeze of lemon juice, and reserved pancetta and mix well. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.