By Chef Rich Baringer,
Whether you go to farmers’ markets or belong to a CSA, Swiss chard is available all season long—from spring through fall. So that leaves (pun intended) us with the question of what to do with all those greens. My old standby is simply to sauté them with some onion and garlic. Tasty that way. But I’m always on the lookout for different ways to make plentiful things like chard.
How about a raw preparation? In this recipe, the leaves marinate to tenderize them a bit. It’s very summery and fresh tasting—and it doesn’t heat up your kitchen! I dare say that even kids will like it. My son, Jake, likes cooked greens, but loves this. So give it a try. Believe me, there will be plenty more chard to sauté this summer.
You could replace the raisins with dried cranberries or cherries. I think this would be a great side for a fish dish.
1 ¼ lb Swiss chard, leaves removed, stems reserved for another use
2 Tbsp lemon juice
1 ½ tsp extra virgin olive oil
½ tsp salt
1/8 tsp pepper
½ cup raisins
2 Tbsp pine nuts, toasted
- Slice the chard leaves crosswise into very thin shreds. Place in a large bowl.
- Whisk together the juice, oil, salt and pepper. Drizzle over the chard and toss. Add raisins and nuts. Toss to combine.
- Let stand about 15 min before serving.
Rich Baringer is chef/owner of Dinner’s Done Personal Chef Service. Rich graduated from the Culinary Business Academy in Atlanta, is a member of the U.S. Personal Chef Association. He owns Dinner’s Done Personal Chef Service and feeds clients all over Bucks County delicious food. Rich grew up in Haycock Township and has lived (and eaten) in Bucks County his whole life. He now lives in Blooming Glen Village with his wife, Mary Beth, his son Jake, and their pup, Teddy. For more information about Dinner’s Done PCS, contact Rich at 215.804.6438, firstname.lastname@example.org or check out his website.