Top Chef Candice Kumai's Swiss Chard Recipe
Top Chef contestant and Pretty Delicious author Candice Kumai is releasing a new cookbook next month titled Cook Yourself Sexy, a guide to using food to look and feel your best, and shared one of her new recipes with us at a Giving Through Growing event.
The Woodbridge by Robert Mondavi Giving Through Growing initiative aims to put more seasonal, fresh produce in food bank kitchens around the country by creating “giving gardens” that will harvest fresh produce to support existing food supplies at food banks in Atlanta, Dallas, Los Angeles, Miami, and New York. As part of the program Top Chef alum Candice Kumai will teach consumers how to make the most of these fresh, flavorful ingredients.
At the event Candice transformed Swiss chard, a chewy leafy green, into a tasty side dish with a few raisins and pumpkin seeds. Swiss chard is packed with vitamins A, K, and C, and contains only 7 calories per cup, so you'll want to be sure to add it to your fall food repertoire. Bon Appetit!
Swiss Chard with Golden Raisins and Pumpkin Seeds
Makes 6 Servings
Ingredients:
2 pounds Swiss chard, stem ends trimmed
¼ cup raw hulled pumpkin seeds
1 tablespoon extra-virgin olive oil
1 small red onion, halved and thinly sliced
½ teaspoon sea salt
½ cup golden raisins
1 tablespoon fresh lemon juice
- Place the chard on your cutting board. Use a sharp knife to cut out the colorful stems from the leaves. Slice the stem cross-wise into ¼-inch pieces and place them in a bowl.Working in batches, stack the greens, roll them into a thick cigar shape and slice them crosswise into ¼-inch-wide ribbons.
- Toast the pumpkin seeds in a small skillet over medium heat, shaking the pan often, until fragrant, toast-brown and plump, 3-4 minutes. Transfer to a small plate to cool and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and salt and cook, stirring often, until it begins to soften, 3-4 minutes. Stir in the chard stems and cook until they’re starting to soften, about 4 minutes. Add the greens and cook, stirring often, until they begin to wilt, about 4 minutes longer. Stir in the raisins and turn off the heat. Sprinkle the pumpkin seeds over the top and serve.
-Jennifer Weaver, Video Editor
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