I never had Swiss chard until I moved to the Midwest. Here is what Wikipedia says about Swiss chard...
Chard (Beta vulgaris subsp. cicla),[1] also known by other common names such as Swiss chard,[3] silverbeet, perpetual spinach, spinach beet, crab beet, bright lights (due to the bright and vivid spring colors when they are cooked or provided as a medley of vegetables), seakale beet, and mangold, is a leafy vegetable, and is one of the cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Although the leaves are eaten, it is in the same group and subfamily as beetroot (garden beet), which is usually grown primarily for its edible roots.
The word "Swiss" was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.
In the South, the greens that are most often eaten are turnip greens, collards, and spinach. I had seen Swiss chard in the grocery store and at the local farmers' market here, but the first time I bought some was about a month ago at Prairie Fruits Farm, a local goat farm in Champaign. It looked lovely, with its red stems and dark green leaves, so I thought I'd try it. I sauteed it with some pancetta and olive oil and it was yummy! My friend Claire Skaperdas sent me the recipe below and said it was wonderful.
Enjoy!
Swiss Chard with Raisins and Pine Nuts
1 1/2 lb or 2 bunches of Swiss Chard (sometimes I do it with only 1 bunch of Chard but leave all other ingredients at same measurements)
1/2 cup pine nuts
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup golden raisins ( I like raisins so I add a few more)
1 cup water
Tear chard leaves from stems, coarsely chop stems and leaves separately.
Toast nuts till golden. Season with salt.
Cook onion in oil, 2-3 minutes. Add chard STEMS and cook 3-4 minutes.
Add raisins and 1/2 cup water and simmer, covered, until STEMS are softened, 4-5 minutes. Add Chard LEAVES and remaining 1/2 cup water and simmer, partially covered, until leaves are tender, 3-4 minutes.
Season with salt and pepper. Sprinkle with toasted pine nuts.
Serve at room temperature.
