Steps: |
| -Cut the stems off of the chard, small dice the stems and place in a bowl of cold water to rinse off the sand. (Learn How) |
| -Cut the leaves into 2-inch pieces and soak separately. |
| -While the leaves are soaking, heat the saute pan to medium. |
| -Add the nuts to the dry pan and toast until they turn golden, constantly shaking the pan to evenly toast; set aside. |
| -In the same pan, add the butter. As soon as it melts, add the bread cubes and toss to coat with the butter. |
| -Keep sauteing over medium heat until they are toasted. Add more butter if necessary and keep moving the cubes around; set aside when done. |
| -Return the same pan to the stove, wiping out any crumbs, and add the olive oil. Saute the onions and garlic until translucent. |
| -Add the raisins and the chard stems, saute for one minute. Add the leaves (do not dry off excess water) and saute until they are wilted. |
| -Add the lemon zest, vinegar and chile flakes to the pan and saute until the leaves are cooked through (about 5 minutes). |
| -Season to taste, and toss with the reserved croutons and nuts right before plating. |
Pairs With: |
| Grilled Cornish Hen with Honey-Apricot Sauce |
| Pecan Chicken Cutlets |
| Couscous and Feta Stuffed Peppers |
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