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Crostini with Spanish Greens

March 10, 2009

I made some appetizers to go along with the paella I made this weekend, and this one was pretty spectacular with lots of strong flavors.  It’s a very quick and simple saute of Swiss chard with typical Spanish flavors like smoked paprika, raisins and anchovies.   You could also serve this as a side dish alongside some meat for a complete meal.  This serves 8 as an appetizer or 4 as a side dish.


1/3 c golden or red raisins, soaked in boiling water for 15 minutes, then drained and set aside

2 bunches Swiss chard, cleaned, stems removed and leaves chopped

1 T olive oil

3 cloves garlic, minced

3 oil-packed anchovies, finely minced

1/4 t salt, or to taste

1/4 t ground black pepper

1/4 t hot smoked paprika

1 loaf baguette or Italian bread


Prepare bread: Preheat oven to 350 degrees.  Slice bread on the diagonal into thin slices (about 1/4″).  Arrange bread on baking sheets and bake for 5-7 minutes, until toasted.

Prepare greens: Heat olive oil over medium high heat and add the garlic and anchovies when hot.  Cook, stirring, until anchovies begin to melt into the oil- about 2-3 minutes.  Add the Swiss chard and salt, pepper and paprika.  Saute until greens are wilted, about 5-7 minutes.  Add raisins, stir to combine, and remove from heat.

Serve the greens spooned over bread slices.

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