Swiss Chard with Garlic Roasted Pine Nuts
Swiss Chard is not only extremely nutritious, it’s wonderfully versatile. This recipe gives you the opportunity to serve it hot, warm or at room temperature, and can be used as a side dish, a base for a salad, or as pasta sauce. And you can feel good about eating it! (serves 2)
Fresh from the garden
For the chard:
1 bunch swiss chard, stem removed and leaves coarsely sliced
1 large shallot, chopped
1 large clove of garlic, minced
2-3 tbs extra virgin olive oil
juice from one lemon
4 roma tomatoes
salt and pepper to taste
Saute the shallot and onion in the olive oil. Add the chard and cook 3-4 minutes until leaves are tender. Remove from heat. If you are serving it hot, add the lemon juice, tomatoes, pine nuts and salt/pepper. If you will be using it later, bring to room temperature and wait till just before serving or reheating to add the lemon juice, tomatoes, pine nuts and seasoning.
For the Pine Nuts:
1 clove garlic, thinly sliced
2 tbs olive oil
3tbs pine nuts
Lightly saute the garlic in the oil, Discard the garlic. Add the pine nuts and VERY carefully saute. They can go from brown to burned in a matter of seconds. When the pine nuts are lightly browned, remove from the heat and immediately drain on paper towels. Season with salt if desired. Store at room temperature until you are ready to use them.
All Good Gifts 
Pingback: Grilled Wild Boar Chops with Summer Fruit Sauce | Ruppe Sisters Cook