Sautéed Swiss Chard with Currants and Pine Nuts

1. Prep

Begin by cleaning the Swiss chard. Submerge the chopped Swiss chard leaves and stems in a bowl of cold water, allowing them to float freely. Agitate them gently to release any dirt. Lift the greens out of the water and into a colander, leaving sediment behind. Repeat with fresh water until no sediment remains. If available, use a salad spinner to dry the greens or lay them on paper towels to drain excess moisture for about 5-10 minutes.

2. Toast Pine Nuts

In a dry pan over medium heat, add pine nuts. Stir often and watch carefully, as they should turn a light golden brown and emit a nutty aroma. This typically takes 2-3 minutes. Remove from the pan and set aside.

3. Sweat Aromatics

Heat the olive oil in the same pan over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant, but not browned.

4. Sauté Greens

Add the Swiss chard stems to the pan first, as they take longer to cook than the leaves. Sauté for about 2-3 minutes until they begin to soften. Then, add the leaves. Cook, frequently stirring, for about 2-3 minutes or until the leaves are just wilted.

5. Finishing Ingredients

Turn off the heat and stir in the toasted pine nuts, currants, and lemon juice. Finish with freshly ground black pepper to taste.