Bryant Terry

I had the pleasure of meeting Bryant Terry at the Hollywood Farmers Market yesterday. He conducted a sweet demo... Satueed Swiss Chard and golden raisins. Nice to meet someone talented, with a sunny disposition.




For the Swiss Chard

2 large bunches Rainbow Swiss chard, rinsed and drained

Coarse sea salt

1 tablespoon Extra-Virgin Olive Oil

2 Garlic Cloves, minced

2/3 cup Raisins

1/3 cup fresh orange juice

In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt and dissolve. Add the chard and cook, uncovered, for 1 minute, until softened.

While blanching the chard, prepare a large bowl of ice water to cool the chard.

Remove the chard from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain.

In a medium sauté pan add the olive oil and the garlic. Turn on the heat to medium-high, and sauté the garlic for 1 minute. Add the chard, raisins and a 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.

Add orange juice and cook for an additional 15 seconds. Do not overcook (chard should be bright green). Season with additional salt to taste if needed and set aside.