Rainbow chard with soused currants & pine nuts

Rainbow chard with soused currants & pine nuts

By
From
New Feast
Serves
4
Photographer
Alan Benson

Chard, like silverbeet, gives you plenty of bang for your buck, with its differently textured stem and leaf. In fact many recipes call for them to be cooked separately (as each requires a different approach) but in this cooked salad they are braised together and served, Moorish-style, with tangy soused currants and crunchy pine nuts. Plain chard or other leafy greens, like cavolo nero or kale, work just as well.

Ingredients

Quantity Ingredient
400g rainbow chard, stems and leaves separated
50ml olive oil
2 shallots, finely sliced
2 garlic cloves, very finely chopped
1 lemon, juiced
50g pine nuts
salt
freshly ground black pepper
extra-virgin olive oil, to serve

Soused currants

Quantity Ingredient
80g currants
1/4 star anise
2 cloves
125ml apple juice

Method

  1. For the soused currants, combine the currants star anise and clove in a small bowl. Bring the apple juice to the boil then pour it over the currants and leave them for a good 20 minutes to plump up and cool. If not using straight away, store them in a sealed jar in the fridge for up to 2 weeks.
  2. Chop the chard stems to 1 cm lengths and shred the leaves thickly.
  3. Heat the oil in a large saucepan or casserole. Add the shallots, garlic and chard stalks and saute over a low–medium heat for 10 minutes, or until soft and translucent. Add the chard leaves and lemon juice and cook for a further 5–6 minutes, stirring everything around from time to time, until the leaves have completely wilted and the stems are soft. Remove from the heat and stir in the soused currants. Season, to taste, with salt and pepper then set aside to cool.
  4. Just before serving, heat the pine nuts in a dry frying pan over a medium heat for around 3 minutes, stirring frequently, until lightly toasted. Tip them over the chard and serve at room temperature with a glug of extra-virgin olive oil.
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