I want to make a disclaimer: my version of this did not turn out so well! I have no idea if this was due to my oversight (as is usual, I am admittedly bad with instructions) or if this is a difficult recipe. My raisins turned into a caramelized mess and stuck together, so I got rid of most of them. The flavor of the Chard with the Pistachios works for me, but obviously this did not turn out as expected- so I am sharing with some hesitation. I rarely share things that come out flawed, but this still tastes good, so I’ll let you be the judge! Adapted from Vedge by Rich Landau and Katie Jacoby.
1/2 Cup Rice Wine Vinegar
1/4 Cup Golden Raisins
1 1/2 Tsp Sugar
1 Tsp Salt
2 bunches Rainbow Chard, center stalk removed and leaves chopped
2 Tbsp Grapeseed Oil (or other high heat oil)
2 Tsp minced, pressed or chopped Garlic
1/2 Tsp fresh Ground Pepper
2 Tbsp roughly chopped Pistachios
Combine Vinegar, Raisins, Sugar and 1/2 Tsp Salt in a medium saucepan over high heat. Bring to a boil, reduce heat, and simmer for 5 minutes. Set aside to cool.
In the book they have you blanch the Chard to cook it a bit and reduce the bitterness, but I skipped this step because sometimes I am a lazy cook, and want to take the easy route. So I moved on to step 3.
Heat Grapeseed Oil in a large saute pan over high heat. As oil begins to ripple, add Garlic and cook until brown 2-3 minutes. Add Chard, Pepper and remaining 1/2 Tsp Salt and cook until Chard wilts, 5-10 minutes.
Transfer Chard to a dish (serving or storage!). And here’s where my problems started: Drain Raisins from pickling liquid I couldn’t! They turned into a syrup. Add Pistachios and serve!