Red chard with pine nuts, garlic, and golden rum raisins from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 364) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • amraub on April 10, 2012

    This was a nice variation on chard. As suggested, I substituted sliced almonds for the pine nuts. I've never been a big raisin fan, so I was a bit suspicious of their inclusion, but I loved them in this dish.

  • L.Nightshade on April 02, 2012

    Red Chard with Pine Nuts, Garlic, and Golden Rum Raisins, page 363. In this recipe, chard is elevated to a special side. Golden raisins are simmered in rum and water, until they're happily plump and inebriated. Pine nuts are toasted until golden. Then the chard is quickly cooked in oil and garlic, and raisins and pine nuts are tossed in. This was an attractive dish, with interesting flavors. And, obviously, quick and easy. A hit with the braised pork shoulder that was our main course.

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