A variation of a classic Catalan dish
ingredients for 4 servings (cost about 1,5 € pp)
- 4 large handfuls of swiss chards
- salt
- EV olive oil
- 2 garlic cloves
- 40 g pistachios
- 20 g blackcurrants
- flakes of pepperoncino
Spinach with raisins and pine nuts is a Classic Catalan dish, so classic that its name is Spinach a la Catalana. I decided to make a variation of this, using the heartier Swiss chards instead of spinach and pistachios, cheaper and prettier instead of pine nuts.
First of all we roast the pistachios putting them in a preheated at 150 Celsius degrees oven for about 10 minutes and also we soak the black currants in lukewarm water for about an hour.
Meanwhile we bring to boil a pot with salted water and we cook the swiss chards, in batches for about 2 minutes. We strain them.
In a cold wok we add olive oil and the garlic cloves, smashed and we gently fry them till the garlic turns gold. We remove the solid parts, we raise the heat and we sauté the chards for a minute. 10 seconds before ending we add the pistachios and the blackcurrants.
We serve, garnishing with pepperoncino flakes.
