Sicilian cooking often incorporates dried fruit such as figs or raisins with vegetables or pasta. Garlic and olive oil add depth, and pine nuts provide a bit of crunch. Instead of chard, cooked rapini, escarole or spinach may be used. This recipe is great on its own or tossed with cooked pasta.
What you need:
- 2 pounds rainbow chard (or other variety of swiss chard), ends trimmed
- 2 tablespoons olive oil
- 3 garlic cloves, finely minced
- 1/2 cup dried figs, coarsely chopped
- 1/4 cup pine nuts
- Salt and freshly ground black pepper
What you do:
- Coarsely chop the chard and add it to a pot of boiling salted water. Cook until tender, about 5 minutes. Drain well and set aside.
- Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the figs and pine nuts and cook until the pine nuts are lightly toasted, about 1 minute.
- Stir in the reserved chard and season with salt and pepper to taste. Cook until hot, stirring occasionally.