Wine Sautéed Red Chard with Golden Raisins and Chile
This is a beautiful dish! And part of that beauty is its simple preparation in one skillet from start to finish. Unlike most chard recipes, here we use the stems too, which provide added texture and nutrients, plus a rich red color to the bright leafy greens. It’s an easy, eye-popping presentation on any festive table. It tastes delicious, too! If you’re having a lot of guests, this recipe easily doubles.
- 2 bunches Josie’s Organics red leaf chard, washed, stems removed and chopped into 1-inch pieces; leaves roughly chopped
- 2 Tablespoons olive oil
- 6 strips bacon, chopped
- 2 large cloves garlic, finely chopped
- ¼ cup dry red wine
- ½ cup golden raisins
- ½ teaspoon crushed red pepper
- Sea salt and fresh ground pepper to taste
Heat olive oil in a large skillet to medium-high. Add bacon and cook until crisp, about 10 minutes. Remove with a slotted spoon and drain on a few layers of paper towel.
Reduce heat to medium and add garlic to skillet. Stir until soft, 1-2 minutes. Place chard stems in skillet. Stirring frequently, cook until just tender, about 3 minutes. Transfer stems to a dish or bowl and set aside.
Increase heat to medium-high. Add chard leaves to skillet in small batches, stirring with a wooden spoon until they start to wilt, about 3 minutes. Pour red wine over chard and cook another 2-3 minutes until the wine begins to evaporate and the leaves soften completely yet remain green. Add stems, raisins and red pepper. Toss well and season with salt and pepper to taste. Place on a platter and top with bacon.
Dress it Up
For a really grand main dish, serve roasted pork over a bed of red wine sautéed chard. Simply layer the chard on a large platter and place slices of warm pork over top. If you want a simple, yet decadent sauce that pulls both dishes together, reduce the pork just in a small pot along with a few tablespoons of golden raisins and a splash of red wine. Simmer until slightly thick and the raisins are soft. Spoon over the pork.