2 In The Kitchen: Swiss Chard With Raisins & Pumpkin Seeds
NEW YORK (CBSNewYork) – Candice Kumai, former Top Chef contestant and author of the upcoming Cook Yourself Sexy stopped by the CBS 2 studios to cook up a dish fresh from the farmer’s market.
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Swiss Chard with Golden Raisins and Pumpkin Seeds by Candice Kumai
Makes 6 Servings
- 2 pounds Swiss chard, stem ends trimmed
- ¼ cup raw hulled pumpkin seeds
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, halved and thinly sliced ½ teaspoon sea salt ½ cup golden raisins
- 1 tablespoon fresh lemon juice
Place the chard on your cutting board. Use a sharp knife to cut out the colorful stems from the leaves. Slice the stem cross-wise into ¼-inch pieces and place them in a bowl. Working in batches, stack the greens, roll them into a thick cigar shape and slice them crosswise into ¼-inch-wide ribbons.
Toast the pumpkin seeds in a small skillet over medium heat, shaking the pan often, until fragrant, toast-brown and plump, 3-4 minutes. Transfer to a small plate to cool and set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and salt and cook, stirring often, until it begins to soften, 3-4 minutes. Stir in the chard stems and cook until they’re starting to soften, about 4 minutes. Add the greens and cook, stirring often, until they begin to wilt, about 4 minutes longer. Stir in the raisins and turn off the heat. Sprinkle the pumpkin seeds over the top and serve.