Braised Swiss Chard with Lemon Olive Oil Recipe
-2 bunches Swiss chard, washed, thoroughly dried, and stems trimmed
-5 tablespoons Sonoma Farm Infused Lemon Extra Virgin Olive Oil
-1 tablespoon unsalted butter
-1 medium white onion, minced
-4 anchovy fillets, rinsed and finely chopped
-2 tablespoons golden raisins
-2 teaspoons capers, rinsed
-2 medium garlic cloves, minced
-1/2 cup whole pitted black olives, finely chopped
-2 tablespoons pine nuts, toasted
Slice chard stems from leaves. Coarsely chop stems and set aside; cut leaves crosswise into 1-inch-wide strips and set aside.
Heat lemon infused olive oil and butter in a medium frying pan over medium-high heat. Once butter foams, add onion, anchovies, and raisins and cook until onion is softened and anchovies have broken down into a paste.
Add capers and garlic and cook until garlic is fragrant and lightly browned. Immediately add chard stems and cook until they start to brown.
Add chard leaves, reduce heat to medium, and cook until chard wilts, about 10 minutes. Stir in remaining ingredients, season with salt and freshly ground black pepper, and cook about 5 to 6 minutes. Serve immediately.
Sonoma Farm 2014