Blettes - French-style Chard
Categories: Ethnic, French, Ethnic, Euro, Vegetable, Side dish
Yield: 4 servings
1 ea bunch Swiss chard
3 tbs butter
1 tb olive oil
1 tb rosemary chopped fresh
1/3 c raisins
2 tb pine nuts
salt & to taste
Rinse chard then remove stems & thick central vein from each leaf.
Coarsely chop leaves.
Heat a large cast iron Dutch oven over med-heat.
Melt butter then mix in olive oil.
When sizzling add chard & rosemary while stirring well.
Cook while stirring constantly for 1 min. until chard has wilted.
Add pine nuts & raisins while stirring to mix evenly then continue cooking until all moisture has evaporated.
Season with salt & pepper then serve immediately.
ORIGIN: Helene Gireaux, Nice-France, circa 1990
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