These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Swiss Chard with Golden Raisins and Pine Nuts

From The Wednesday Market

<p>Swiss Chard cooks like spinach with the earthy flavor of beets.</p>
Source: Martha Stewart (Entered by Anna Evans)
Serves: serves 4

1 bunch, Swiss chard
2 tablespoons pine nuts (use pecans, and walnuts or no nuts at all, still good! ;-)
2 tablespoons olive oil
1/3 cup golden raisins
2 cloves garlic minced
2 tablespoon balsamic vinegar
Coarse salt and ground pepper

Step by Step Instructions
  1. Wash chard, leaving some water clinging to stalks and leaves. Cut or tear the stalks away from the leaf portion. Cut the stalks crosswise into 1-inch pieces. Slice leaves into thin ribbons. [ Keep leaves separate from the stalks as the stalks will need to cook a little longer]set aside.
  2. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside. [ You can also brown the nuts in the microwave stirring at 30 second intervals]
  3. In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
  4. Pull lid back slightly, and tilt pan to pour off any excess water. Stir in vinegar, season with salt and pepper. Sprinkle with nuts and Serve. Anna Evans