One of my favorite things to do on a Saturday, is to rummage through the refrigerator and pantry and to try to come up with an elegant lunch that we can have with a bottle of wine. It feels very self indulgent. It’s amazing what I end up scrounging up.
This weekend, I was given a bountiful bag of vegetables picked that day from a farm. I decided to use the chard and stir it into fettuccini pasta for lunch. I top the whole thing with some freshly grated parmesan cheese.
Swiss Chard with Golden Raisins & Almonds
3 Tbs butter
2 cups Swiss chard, sliced into strips
3 scallions, finely chopped
1/2 cup golden raisins, soaked in warm water for 10 minutes
1/4 cup toasted sliced almonds
Salt and pepper
Sauté Swiss chard, scallions in butter until wilted, add drained raisins and season with salt and pepper and a dash nutmeg. Sprinkle with nuts.