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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Stir-Fried Swiss Chard with Pine Nuts and Balsamic Butter Packs a Colorful Punch of Vegetable Flavor

By Diane Rossen Worthington





http://www.JewishWorldReview.com | Swiss chard may not be as appreciated as spinach, which is a shame. My first introduction to cooking with Swiss chard was substituting it for spinach in a soup; since then I have cooked with it like spinach. I find it has a milder and sweeter flavor than other greens.


I'll tuck it into a baked pasta casserole, saute it, stir-fry it or braise it with equally delicious results. You need to remember that, like spinach and other greens, chard exudes a lot of liquid, so it's always good to serve it in a bowl.


You can find Swiss chard in a rainbow of colors -- white, red, yellow and even pink. The stems are a different color than the green leaves.


Many recipes call just for the leaves and discard the stems. Not only do the stems add an additional layer of texture, but also the stems offer up a colorful punch to the leafy greens.


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It's best to cook them separately, after thinly slicing them, and adding them back to the greens just before serving.


Serve this as a side dish or as a main course on top of soft polenta, a grain pilaf or pasta.





STIR-FRIED SWISS CHARD WITH PINE NUTS AND BALSAMIC BUTTER

Serves 2-3


  • 1 teaspoon balsamic vinegar

  • 1 teaspoon soy sauce

  • 1/2 teaspoon dark brown sugar

  • 12 ounces Swiss chard (you can buy it packaged and cleaned or just

  • rinse well to remove any grit before cooking)

  • 1 tablespoon peanut oil

  • 3 tablespoon pine nuts

  • Kosher salt

  • 2 teaspoon finely chopped garlic

  • 1 tablespoon unsalted butter


1. In a small bowl, combine the balsamic vinegar, soy sauce and dark brown sugar.

2. Pull or cut the stems away from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well. Rinse the steams and slice them crosswise into 1/4-inch pieces.

3. Heat the peanut oil in a large (12-inch) nonstick stir-fry pan over medium heat. When the oil is hot (it will loosen and spread out), add the pine nuts and cook, stirring almost constantly, until they're all lightly browned, 1 to 2 minutes. Watch carefully, because they brown quickly. Remove the pan off the heat and use a slotted spoon or spatula to transfer the pine nuts to a heatproof plate or pan, leaving behind as much fat as possible.

4. Return the pan to the heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, about 5 minutes. (They will begin to crackle in the pan as moisture evaporates.) Add the garlic and stir-fry just until fragrant, a few seconds. Add all of the chard leaves and 1/4 teaspoon of salt and, using tongs, toss the chard leaves in the pan just until wilted (30 to 45 seconds). Scrape the balsamic mixture into the pan, stir, and remove the pan from the heat. Add the butter and toss and stir until it's melted. Fold in half of the pine nuts. Transfer the chard (including all the stems and liquid) to a small serving bowl and garnish with the remaining pine nuts.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.