As I mentioned recently, I love the combo of garlic, raisins, pinenuts and crushed red pepper flakes. I've had this combo on broccoli, chard, spinach and cauliflower and it's always good. I love this recipe for Sicilian-Style Sauteed Greens from Martha Stewart's Cooking School cookbook. It's easy and delicious. Perfect for this time of year when the farmers markets are sprinkled with fresh, local rainbow chard.
Sicilian-Style Sauteed Greens
1 pound Swiss chard
For nut mixture
2 tablespoons extra-virgin olive oil
2 medium shallots, thinly sliced
2 garlic cloves, minced
Pinch of red pepper flakes
1/3 cup pine nuts, toasted
1/3 cup raisins (golden or dark)
For sauteing greens
2 tablespoons extra-virgin olive oil, plus more for drizzling
Juice of 1/2 lemon (1 to 2 tablespoons)
Coarse salt and freshly ground pepper
Remove stems from chard. Fill a large bowl with cold water. Add leaves and let stand, swishing in water occasionally to loosen grit, for 1 minute. Lift greens out of water. Drain bowl and rinse out grit. Repeat until no grit remains in bottom of bowl when greens are removed, up to 4 more times. Repeat with stems. Slice greens crosswise into 1-inch-wide strips. Slice stems into 1/2-inch pieces, cutting just enough to yield 1 cup (discard remaining stems).
Cook Nut Mixture
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook shallots for a few minutes, until starting to soften. Add garlic and red pepper flakes and saute until fragrant but not brown, about 2 minutes, stirring frequently. Add nuts and raisins and cook, stirring, until fragrant and raisins have softened, about 2 minutes more. Remove from pan; set aside.
Heat 2 tablespoons olive oil in same skillet. Stir in the chard stems and cook for 1 minute. Add greens one handful at a time, stirring to wilt slightly before adding more, then cook until wilted and tender, 3 to 5 minutes. Squeeze lemon juice over greens and season with salt and pepper. Return nut mixture to pan and stir into greens. Serve immediately.