1 bunch of rainbow chard
2 shallots – finely sliced
50ml of nice posh vinegar (sherry, muscatel or a good white wine one)
1 tbs of sugar
1 tbs of pine nuts (toasted) + extra for sprinkling
½ tbs of sultanas
Sweat down the shallots in some olive oil until nice and soft.
Add the vinegar, sugar, sultanas and pine nuts and reduce down until syrupy.
Separate the chard leaves from the stalks – chop the stalks into manageable chunks. Then blanch seperately in some salted boiling water (the stalks will take about 4-5 mins and the leaves only 1-2mins).
When hot, toss the freshly cooked chard into the syrupy, sweet and sour mess, adorn with some toasted pine nuts and serve.Reuse content