Swiss Chard with Caramelized Onions, Pine Nuts & Sultanas

Another single girl dinner here at chez Good Appetite. I almost broke down & went to the store for a prepared meal but I'm so glad I didn't, this meal was a lot better than I expected. I don't believe I've ever eaten Swiss Chard before & was a little worried about it being bitter, when I found out it was part of the beet family & I was sold. This dish ended up having a mellow sweetness from the caramelized onions, sultanas & balsamic vinegar that would totally make up for any bitterness from the greens. The toasted pine nuts added a great nutty flavor & crunch.


I served this over couscous for a really satisfying main dish, brown rice would work well too. Alone, it would make a wonderful side dish especially with red meat.

Swiss Chard with Caramelized Onions, Pine Nuts & Sultanas
Adapted for 1 from seattlepi.com

1 T pine nuts
1/2 T olive oil
1 medium sweet onion, sliced thin
7 stalks of Swiss chard, stems & leaves
1 T sultanas
1 T balsamic vinegar
salt
pepper

In a large saucepan over medium heat, toast the pine nuts until brown & fragrant. Set aside.

In the same pan heat the oil & add the onion. Allow to cook until soft & golden brown, stirring frequently, about 10 minutes.

While the onions are cooking, separate the stems from the chard leaves. Chop the chard stems into 2 inch pieces & the leaves into 2 inch strip. Once the onions have cooked add the chard stems & sultanas to the pan & cook for another 10-15 minutes until the stems are tender.

Add the chard leaves & cook until wilted down, about 5 minutes. In the last minute or so of cooking stir in the vinegar.

Serves 1 as a main dish, 2 as a side