Sense of Home Kitchen
Swiss Chard with Sun Dried Tomatoes and Pine Nuts
~From the Sense of Home Kitchen, inspired by a recipe from Gourmet, February 2005 ~
1 1/2 pounds Swiss Chard
1/2 cup pine nuts (2 1/2 ounces)
1/4 cup olive oil
1 medium onion, thinly sliced
1 cup of water
Approximately 10 sun dried tomatoes
salt and pepper to taste
1 tablespoon freshly grated Parmesan cheese
Tear chard leaves from stems, then coarsely chop stems and leaves separately.
Toast nuts in olive oil in a 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain.
Sauté onion in oil remaining in pot, stirring occasionally, 1 minute, add chard stems and cook, stirring occasionally, 2 minutes. Add chard leaves and 1 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season to taste with salt and pepper.
Sprinkle with pine nuts and Parmesan cheese (if using) and serve.