A Word From The Cook
“In Portugal and Galicia, the climate is cool and winter greens such as Swiss Chard (acelgas) play an important part in the cuisine. The simplest way to fancy them up is to add some toasted pine nuts and some re-hydrated raisins. This dish combines them with lentils.”
4 People as a side dish
- 1 Bunch fresh Swiss Chard or one jar of Navarran acelgas.
- 1 Cup Pardina Lentils (or other lentils - see cook's note above)
- 2 Cups Chicken Stock
- 1 Tablespoon Raisins (or more if you like the sweetness)
- 1 Tablespoon Pine Nuts, toasted (per serving)
- Step 1 – Prepare Chard
- If using fresh chard, wash leaves and cut up stocks and leaves separately, keeping them apart.
- Step 2 – Prepare the Stock
- Pour the chicken stock into a medium (25 cm) cazuela (or other heavy pan, a Dutch oven also works nicely).
- Add lentils and raisins.
- If using fresh chard, add chard stems reserving leaves.
- Bring to a boil.
- Cook for 20-30 minutes (until lentils are softenened).
- Step 3 – Add Chard Leaves and Serve
- Add the shopped Swiss chard leaves (or if using jarred acelgas add that now).
- Stir until all ingredients are heated through.
- Sprinkle with pine nuts and serve.
- Enjoy this hearty and tasty side dish.