marsha-tbay
Well-known member
1# trimmed swiss chard, about 1-1/4# untrimmed
2 tbsp fresh lemon juice
1-1/2 tsp extravirgin olive oil
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/2 c golden raisins
2 tbsp pine nuts
Slice chard leaves crossways into thin strips, place in a large bowl. Combine juice, oil, salt and pepper, stirring with a whisk. Drizzle juice mixture over chard, toss to coat. Add raisins and pine nuts and toss to combine. Let stand 15 minutes before serving. Serves 4, 1 cup ea.
from Cooking Light 2005
2 tbsp fresh lemon juice
1-1/2 tsp extravirgin olive oil
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/2 c golden raisins
2 tbsp pine nuts
Slice chard leaves crossways into thin strips, place in a large bowl. Combine juice, oil, salt and pepper, stirring with a whisk. Drizzle juice mixture over chard, toss to coat. Add raisins and pine nuts and toss to combine. Let stand 15 minutes before serving. Serves 4, 1 cup ea.
from Cooking Light 2005