Swiss chard with apple cider vinegar

{ SERVES 3–4 }

1 kg (2 lb 4 oz/1 bunch) Swiss chard (silverbeet)

50 g (1¾ oz/¹/₃ cup) pine nuts

2 tablespoons extra virgin olive oil

2 tablespoons sliced French shallots

2 garlic cloves, crushed

60 ml (2 fl oz/¼ cup) apple cider vinegar

sea salt and freshly ground black pepper, to taste

Strip the Swiss chard leaves off the stems and ribs, wash thoroughly and slice thinly.

Heat a large deep frying pan over medium–low heat. Toast the pine nuts, stirring frequently, for 5–7 minutes, until golden brown. Transfer to a bowl and set aside.

Heat the olive oil in the same pan over medium heat and sauté the shallots for 2–3 minutes, until softened. Add the Swiss chard and garlic, then sauté until the chard leaves are wilted and the moisture has evaporated. Stir in the vinegar and cook for about 3 minutes, until the liquid has been absorbed. Stir in the pine nuts and then remove the pan from the heat. Season to taste.

Spoon into bowls and serve warm.