Swiss Mixed

Wilted Sicilian Chard

Ayrshire Farm toque Rob Townsend has no problem working with Swiss chard, but does insist on setting the record straight. “The only thing I know is that Sicily was one of the first places to grow Swiss chard,” he says of the leafy green also known as Sicilian beet. In keeping with its Italian roots, Townsend suggests pairing his creation with risotto.

Photograph by James Kim

Robert Townsend
Executive chef, Ayrshire Farm

Prep time: 10 min.
Cook time: 15 min.
Servings: 4

INGREDIENTS
2 bunches rainbow chard
2 tablespoons olive oil
1 cup golden raisins
1 garlic clove, minced
1/2 cup pine nuts
1 teaspoon chili flakes
1 cup chicken or vegetable stock
1 cup orange juice
Zest from half an orange
Salt and pepper (to taste)

PREPARATION
1. Strip the thick stem from each piece of chard, reserving just the leaf. Rinse each leaf under running water, and place on paper towels to dry.

2. Warm olive oil in large skillet over medium-low heat.

3. Add raisins, garlic, pine nuts and chili flakes. Stir in pan for about 30 seconds.

4. Add stock, orange juice and orange zest. Bring to a simmer (approximately 2 minutes).

5. Place chard leafs in skillet, and turn after 1 1/2 minutes. Season with salt and pepper.

6. Remove chard, and spoon onto plate.

7. Reduce remaining liquid by half (a few minutes), and pour over the plated chard.

(April 2010)