Adapted from The Cuisines of Spain, by Teresa Barrenechea
Ingredients
SERVINGS: 6 Serving(s)
- 2 cups water
- 1½ teaspoons salt
- 2 pounds Swiss chard, stems removed and leaves coarsely chopped
- ¼ cup olive oil
- 1 (¼-inch-thick) slice jamón serrano or other dry-cured ham, about 3 ounces, finely diced (For a vegetarian version, substitute a sauté of onions and garlic.)
- ¼ cup pine nuts
- ¼ cup currants, soaked in hot water to soften, drained
Preparation
In large saucepan, bring water to a boil over high heat. Add salt and Swiss chard, cover and cook for about 15 minutes, or until tender. Drain, pressing firmly to remove excess liquid, and set aside.
In a skillet, heat olive oil over high heat. Add jamón serrano and sauté for 1 to 2 minutes to lightly brown. Add pine nuts, currants and Swiss chard, mixing well. Cook briefly, stirring, until heated through. Serve immediately.
