Chard with Sweet Potato, Pine Nuts, Golden Raisins, and Prosciutto

All green, leafy goodness should taste as good as this. The mingling of flavors and textures make every bite a tasting adventure of what pops out next.

Serves 6

¾ cup golden raisins

¼ star anise

1 whole clove

½ cup dry white wine

2 Tbsp (30 ml) pine nuts

3 oz (85.1 g) thinly sliced prosciutto, cut crosswise into ¼-inch strips

4 Tbsp (60 ml) extra-virgin olive oil

1 small yam, peeled, cut into ½-inch cubes, about 1 cup (240 ml)

Kosher salt and freshly ground black pepper

1 bunch chard or kale

1 Tbsp (15 ml) garlic, finely chopped

1. Combine the golden raisins, star anise, and clove in a small jar. In a small saucepan, bring the wine to a boil. Pour over the raisins and cool. Let stand for 30 minutes. (Covered, raisin mixture can be refrigerated for up to one month.) Remove the star anise and clove before using.
2. In a large sauté pan on medium-high heat, brown pine nuts (2–3 minutes), shaking to brown evenly. Remove to plate and cool. In same pan add the prosciutto and sauté for about a minute to crisp. Remove to bowl. In the same pan, heat 2 tablespoons (30 ml) of oil over medium heat and sauté yam cubes until slightly browned, about 5 minutes (but hold their shape). Salt and pepper to taste. Remove to bowl with prosciutto.
3. Cut the thick stems from the kale or chard and discard. Stack the greens in batches and cut crosswise into 1-inch strips. Set aside. Add 1½ tablespoons oil into the pan and heat over medium-low heat. Add the garlic and cook until softened but not brown, about 1 minute. Add one half the chard greens, season with salt and pepper, cook 3–5 minutes over medium-low to medium heat, until the chard wilts to about half its original volume. Add remaining chard and cook until wilted and tender, 5–10 minutes.
4. Add pine nuts to bowl with yams and prosciutto. Add 2-3 tablespoons (45 ml) of raisins with their liquid and toss. Season to taste with salt and pepper. Add to pan with the greens, toss and serve.

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Chard with sweet potato, pine nuts, golden raisins, and prosciutto is a sweet-savory tangle that could convert anyone to cooked greens. The raisins plump in white wine spiced with star anise and clove, while crisp prosciutto and toasted pine nuts scatter through the wilted chard. Caramelized yam cubes finish the pan like edible gold.

Pro Tips

• Soak the golden raisins in the hot wine a full thirty minutes, and make extra. Covered, the spiced raisins keep for a month in the refrigerator and improve everything they touch.
• Pull the star anise and whole clove out before using the raisins. Half a star anise perfumes the whole jar; a bite of either spice is overwhelming.
• Toast the pine nuts in a dry pan and shake constantly. They go from golden to burnt in seconds, and burnt pine nuts will taint the whole dish.
• Wilt the chard in two batches. Overcrowding the pan steams the greens into grey slurry instead of silky, vibrant leaves.

Frequently Asked Questions

Can I use kale instead of chard?

Yes, kale is a fine swap and may need an extra minute or two to become tender. Strip the tough stems just as you would with chard.

How far ahead can I make the wine-soaked raisins?

A month ahead, refrigerated in their liquid in a sealed jar. That long soak makes them an excellent pantry secret to keep around for grain-free cooking.

Is this dish a side or a main?

It is a generous side for roast chicken or pork, but pile it over cauliflower rice with a fried egg and it easily becomes a full meal.

Recipe Card

Stav Kogan

Chard with Sweet Potato, Pine Nuts, Golden Raisins, and Prosciutto

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Servings: 6 servings

Ingredients Method

Ingredients

  

1x2x3x?

• ¾ cup golden raisins
• ¼ star anise
• 1 whole clove
• ½ cup dry white wine
• 2 Tbsp pine nuts
• 3 oz thinly sliced prosciutto, cut crosswise into ¼-inch strips
• 4 Tbsp extra-virgin olive oil
• 1 small yam, peeled, cut into ½-inch cubes, about 1 cup
• 1 bunch chard or kale
• 1 Tbsp garlic, finely chopped

Method

 

1. Combine the golden raisins, star anise, and clove in a small jar.
2. In a small saucepan, bring the wine to a boil.
3. Pour over the raisins and cool.
4. Let stand for 30 minutes. (Covered, raisin mixture can be refrigerated for up to one month.)
5. Remove the star anise and clove before using.
6. In a large sauté pan on medium-high heat, brown pine nuts (2–3 minutes), shaking to brown evenly.
7. Remove to plate and cool. In same pan add the prosciutto and sauté for about a minute to crisp.
8. Remove to bowl.
9. In the same pan, heat 2 tablespoons of oil over medium heat and sauté yam cubes until slightly browned, about 5 minutes (but hold their shape). Salt and pepper to taste.
10. Remove to bowl with prosciutto.
11. Cut the thick stems from the kale or chard and discard. Stack the greens in batches and cut crosswise into 1-inch strips.
12. Set aside.
13. Add 1½ tablespoons oil into the pan and heat over medium-low heat.
14. Add the garlic and cook until softened but not brown, about 1 minute.
15. Add one half the chard greens, season with salt and pepper, cook 3–5 minutes over medium-low to medium heat, until the chard wilts to about half its original volume.
16. Add remaining chard and cook until wilted and tender, 5–10 minutes.
17. Add pine nuts to bowl with yams and prosciutto.
18. Add 2-3 tablespoons of raisins with their liquid and toss.
19. Season to taste with salt and pepper.
20. Add to pan with the greens, toss and serve.

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