2 In The Kitchen: Swiss Chard With Raisins & Pumpkin Seeds

(credit: Alex Denis/CBS 2)

(credit: Alex Denis/CBS 2)

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

Ingredients:

  • 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

Preparation:

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.