- 400 grams of Swiss chard
- ½ cup of raisins
- 2 cups of water
- ½ onion
- 2 tablespoons of oil
- 150 ml of cooking cream (heavy cream)
- Salt and pepper to taste
- Grated cheese
- Sesame seeds (optional)
Wash, drain, and cut the Swiss chard into thin strips. Then make additional cross cuts to prevent the strips from being too long, which could make them cumbersome to eat.
In a pot, bring two cups of water to a boil. Once boiling, add the Swiss chard and raisins. Season with salt to taste. Let them boil for 5 minutes, then drain using a strainer and set aside.
Cut the onion into thin julienne strips. Sauté it in a saucepan with the oil over low heat. Once it starts to become translucent, add the Swiss chard along with the raisins you had set aside. Mix well to combine the ingredients.
Add the cream. Stir and let it reduce until it reaches your desired thickness. Check the salt level. If it thickens too much, you can add a little of the water used to boil the vegetables.
Serve this dish hot. Add some grated cheese to your taste and a drizzle of oil to finish.
In this case, I used sesame seeds, which are a type of nut we use in Cuba and add a slightly crunchy texture. You can also use crushed roasted peanuts to keep it from being too coarse. This recipe is delicious and very easy to prepare.
The contrast of savory and sweet flavors, along with the creaminess of the dish, will have family and friends hoping that you cook Swiss chard for them again soon.
Enjoy your meal!