Tuesday, June 19, 2012

Swiss Chard with Beets, Goat Cheese, and Raisins
  • 1 ½ lbs. red beets (about 3 large)
  • 4 lbs. Swiss chard
  • ¼ cup olive oil
  • 1 large red onion, halved lengthwise, cut thinly crosswise
  • ¾ cup sliced green onions (about 3)
  • 5 garlic cloves, chopped
  • 2 jalapeño chiles, thinly sliced crosswise with seeds
  • 3 14 1/2-ounce cans diced tomatoes in juice, drained
  • 1 cup plus 2 tablespoons golden raisins
  • ¼ cup fresh lime juice
  • 1 51/2-ounce log soft fresh goat cheese, crumbled
  • 2 tablespoons pine nuts

Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)

Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.

Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.

Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.

Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.

Tried this last night and it was quite nice. We both really liked it. Today Ken finished the left-overs and said that it was just as good cold.

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