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Mindful : June 2016
June 2016 mindful 35 Sautéed Swiss Chard with Citrus, Garlic, and Pine Nuts Ser ves 4 3 tablespoons pine nuts 2 oranges 2 tablespoons olive oil + more to drizzle 1 lemon zest 1 teaspoon ground coriander 2 bunches Swiss chard (large stems removed), leaves cut into 1-inch strips 2 garlic cloves, peeled and crushed Fleur de sel Pepper Shaved pecorino, to taste In a frying pan, toast the pine nuts for a few minutes until golden; set aside. Grate the zest of 1 orange and prepare a bowl to catch the juice. Use a paring knife, cut away all of the peel and pith from the oranges above the bowl. Look for the thin, white membranes that divide them. Insert the knife as close to a membrane as possible and slice right to the center of the orange. Find the membrane on the other side of the orange segment and slice to the center of the orange again. Repeat until you have extracted all orange segments; set aside in a bowl. In a sauté pan, heat 2 tablespoons olive oil over medium heat. Add the lemon and orange zests and ground coriander and cook for 1 minute. Add the Swiss chard leaves and crushed garlic and cook for 3 to 4 minutes, or until wilted. Gently toss the orange segments into the pan, and add the orange juice. Season with fleur de sel and pepper. Serve with the pine nuts, shaved pecorino, and a drizzle of olive oil. food food