Although braising seems like a time-consuming endeavor, this recipe from Ana Sortun, chef and owner of Mediterranean restaurant Oleana in Cambridge, Massachusetts, can be done in less than 30 minutes. The blend of Mediterranean ingredients like anchovies, raisins, capers, olives, pine nuts and lemon yields tons of bright flavors and unexpected complexity without the extra fat or calories.
Game plan: This recipe can be made with beetroot, mustard, turnip, or older dandelion greens in place of the Swiss chard; serve it with grilled meat or fish, or eat the greens alone with a dollop of tangy yogurt.
- Yield: 4 servings
- Difficulty: Easy
- Total: 25 minutes
- 2 bunches Swiss chard, washed, carefully dried and stem ends trimmed
- 3 tablespoons of olive oil
- 1/2 cup finely diced white onion
- 4 anchovy fillets, rinsed and finely chopped
- 2 tablespoons golden raisins, also called sultanas
- 2 teaspoons capers, rinsed
- 2 medium garlic cloves, finely chopped
- 1/2 cup pitted whole kalamata olives, finely chopped
- 2 tablespoons pine nuts, toasted
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
- Slice the chard stems from the leaves. Roughly chop the stems and set aside; cut the leaves crosswise into 1-inch-wide strips and set aside.
- Heat oil in medium skillet over medium heat until simmering, about 3 minutes. Add onion, anchovies and raisins and cook, stirring occasionally, until onion has softened, about 4 minutes.
- Add capers and garlic and cook, stirring often, until garlic is fragrant and lightly browned, about 1 minute. Add reserved chard stems and cook until beginning to brown, about 2 minutes.
- Add the chard leaves and cook, tossing the leaves with tongs, until wilted, about 5 minutes. Stir in the olives, pine nuts and lemon juice, season with salt and pepper and serve immediately.