Rainbow chard with raisins, pine nuts, and serrano ham from Ad Hoc at Home (page 205) by Thomas Keller

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Glazed sweet potatoes; Oil-poached sturgeon; Quail with lemon and herbs; Roasted pork short ribs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • foodgloriousfood on May 07, 2021

    I love this recipe and make it for the holidays every year. The wine soaked raisins really elevate the chard and these can be made up to 1 month ahead, the chard can be cooked a day ahead before a quick sauté with the ham, pine nuts and raisins before serving.

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