Swiss Chard – Vegetables with Anchovies, Pine Nuts and Raisins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small Head chard, (or inner half a large one)
- 2 shallot (s)
- 1 clove garlic
- olive oil
- 0.5 ½ bunch parsley, finely chopped
- 4 anchovy fillet (s), marinated in oil
- 2 tablespoon pine nuts
- 1 tablespoon raisins
- salt and pepper
- 125 ml white wine
Print Recipe
Pin Recipe Instructions
- Clean the chard and cut into small pieces (cut lengthways, then into strips), halve the shallots and garlic and cut into thin slices.
- Heat the olive oil in a large pan, gently fry the shallots and garlic. Add parsley, anchovy fillets, pine nuts and raisins, continue to fry until the anchovy fillets have melted.
- Add the Swiss chard to the pan and stir, season with salt and pepper as required.
- Pour white wine on top, bring to the boil, cover and let simmer for about 10 minutes over low heat, season to taste as required.
- Tastes good simply as a starter with fresh baguette, or as an accompaniment to fish or meat. The vegetables can also be served with pasta.
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