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The world of fermentation.
Savory-sweet chard with plump raisins and rich, resinous pine nuts is a common vegetable offering in Catalonia, Spain. In our version, we’ve accentuated the contrast of tangy and sweet by adding a touch of floral honey and woodsy sherry vinegar, and we toss in a small measure of red pepper flakes to add a hint of heat. Any type of Swiss chard works here, but if you can find rainbow chard, the colorful stems make for an especially vibrant dish. To be efficient, toast the pine nuts while the chard cooks. In a small skillet over medium, they’ll take only 3 to 4 minutes to turn fragrant and golden brown.
tablespoons extra-virgin olive oil
medium red onion, halved and thinly sliced
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