Most of us know that Swiss chard is a leafy green, but most Americans don't eat much of this nutritious vegetable. Rainbow chard is an ancient variety, usually sold in bunches of pink, ruby red, yellow, white, and chartreuse stems with dark green leaves. Despite appearances, it tastes the same as Swiss chard, so if rainbow isn't available, substitute whatever you can find.Our thanks to Chef Wendy Little of Carmel who devised this quick and easy recipe.
|1 pound||rainbow chard (stalks sliced thinly and leaves cut crosswise into 1-inch ribbons)|
|1 small||red (Bermuda) onion (very thinly sliced)|
|2 tablespoons||olive oil|
|1/4 cup||chicken stock or water|
|2 tablespoons||toasted pine nuts|
|2 tablespoons||dried red currants or raisins|
|Kosher salt (to taste)|
|Freshly ground black pepper (to taste)|
|balsamic vinegar (to taste)|
Add the olive oil to a large (12-inch) skillet and place it over medium-high heat. When the oil is hot, add the onions and sauté, stirring constantly, until the onions soften, 3 to 4 minutes.
Add the chard to the skillet and stir to combine. Pour in the chicken stock and cover the pan. Cook until the chard wilts, about 5 minutes.
Uncover the skillet, and add the pine nuts and currants. Season to taste with salt and pepper.
Transfer the chard to a serving bowl or platter and drizzle with balsamic vinegar, as desired. Serve immediately.