I love me my morning smoothie. I love a good brunch. (And these options for brunch too). I even occasionally just have coffee. But when I don't have those things for breakfast, I'm all about the wonderful egg.
I have taken some time off from special recipes and creativity in the kitchen since we moved. We kept our old house as a rental property and moved to a new house that is still in Baltimore City. The past month has been full of packing, unpacking, painting, organizing, putting together furniture and traveling to Ikea and Ace Hardware. We have been surviving off of easy to put together recipes that I have in my head.
But finally things have slowed down to the point where we are unpacking just a box or two a day, and we only have two rooms left to paint.
A few weeks ago I listened to an excellent sermon on the reality that God values sabbath rest. After working so hard, this was balm to my soul. So we made it happen, and included special Sunday breakfast to go along with it.
How many of you out there like chard? My guess is not the majority. I used to not even know what chard was before last year. After joining a food co-op, I received it monthly and had to figure out what to do with it. I have to admit, I wasn't too crazy about it at first. But then I came across this recipe on Epicurious with raisins and pine nuts, and it doesn't just make it bearable, it makes it tasty! This is a good recipe all on its own. I made a few changes by cutting out some of the oil and increasing the amount of raisins and pine nuts. I had to share it with you, especially if you also wonder what to do with this leafy green. Without further ado, here it is:
Swiss Chard with Raisins and Pine Nuts
Makes about four servings
1 1/2 pounds Swiss chard (preferably rainbow or red; from 2 bunches)
3/4 cup pine nuts or slice almonds
2-3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1/2 cup golden raisins, finely chopped (can also use regular)
1 cup water
Submerge chard into a big bowl of water. Swirl around to get rid of any dirt. Pat dry. Tear chard leaves from stems, then coarsely chop stems and leaves separately.
Toast nuts a dry 6- to 8-quart heavy pot over medium heat, stirring frequently, until golden, about 3 minutes, then transfer to a bowl.
Heat oil in pot and add onion, stirring occasionally for 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes.
Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes.
Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes.