Pumpkin & Pomegranate

I have been really lucky with my CSA box this year. I get mine through Helsing Junction Farms and it is rare that I get something that I don’t like. This week I did get some curly endive, and seeing as I am not a fan of the bitter greens (or bitter anything) I sold my 2 bunches to my mother who happily devoured them. One of the veggies that I love the most has been a part of my last few CSA boxes, Swiss chard. It is extremely nutritious and has a taste similar to spinach, but a bit milder. It is high in Vitamin K, A, C, Calcium, and many others. It also has a slightly salty taste that I have noticed especially when I have tasted it raw. There is some concern about eating it (and spinach) raw as they both have oxalic acid, which blocks calcium absorption. Apparently, when you cook these greens the oxalates are almost completely neutralized. Then again you can also lose some of the vitamins and minerals when you cook your vegetables. The way I see it is that it is a toss up, and so I try to vary my raw and cooked veggie intake and hope for the best. Stressing out over it isn’t going to help with your health. There are those with kidney and gallbladder issues who DO need to watch the foods they are eating when it comes to oxalates, but it seems like for the most part those with normal systems will be safe eating them. Just do try to vary your diet.

Aside from the health benefits, Swiss chard is just so incredibly tasty! I eat chard in many different ways, but usually I toss it in my scrambled eggs in the morning. This recipe is going to be a feature in my kitchen though as I absolutely loved it.

Spanish Style Swiss Chard

Spanish Style Swiss Chard
Ingredients:

• Half a shallot, chopped
• 1 Bunch Swiss chard
• 3 T Raisins
• 3 T Pine Nuts
• 1 T Extra Virgin olive Oil
• Salt to taste

Method:

1. Soak the raisins in hot water for 10 minutes to plump them up.
2. Clean and chop the Swiss chard, boil in water for 10 minutes and then drain. Set aside.
3. In a heavy bottomed pan sautée the minced shallot in the olive oil for about a minute, then toss in the pine nuts and the drained raisins, stirring to make sure the pine nuts do not burn.
4. When the pine nuts turn a golden brown, add the drained Swiss chard and cook for about 2 minutes more to combine the flavors. Salting to your taste.