Keep a container of frozen apple juice concentrate in your freezer for use in your recipes. Pull it out when you need it. It defrosts quickly and you can pour out exactly what you need for any recipe. Then pop the top back on and refreeze the rest. One brand that has a container with a reusable lid is Old Orchard.
recipe courtesy Weight Watchers
Braised Swiss Chard with Currants and Pine Nuts
This recipe works equally well with other tender spring greens such as beet greens. It is also delicious served cold.
4 servings, 1 cup each = 2 WW Points
2 Tbsp pine nuts
1 cup(s) Swiss chard, leaves separated from stems* (about 11 1/2 oz)
1 Tbsp olive oil
1 medium onion(s), diced (about 1 1/4 cups)
1/3 cup(s) dried currants (Raisins or cranberries would make a fine substitute for the currants.)
1/3 cup(s) apple juice
1 tsp kosher salt
1 Tbsp apple cider vinegar
Trim away any brown ends from chard; separate leaves from stems by tearing away leaves into bite-sized pieces. Thoroughly wash leaves by repeatedly submerging them in a large bowl of cold water; repeat process until no grit or tiny critters remains in bottom of bowl. Set washed leaves in a colander to drain. The leaves do not need to be spun dry — any water clinging to the leaves will help in the braising process. Next, wash chard stems. Coarsely chop chard stems and leaves – making sure to keep the leaves and stems separate from one another; set aside.
Preheat oven or toaster to 350ºF. Place pine nuts on a cookie sheet and toast until golden brown, about 5 to 6 minutes; set aside.
Heat oil in a 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until they start to soften, about 5 minutes. Add chard stems and reduce heat to medium-low; cook, stirring frequently, about 4 minutes. Add currants and apple juice; stir well to combine. Cover skillet; cook for 5 minutes more.
Add chard leaves to skillet in 3 batches, mixing well between each batch; cover and cook until leaves are tender, stirring halfway through, about 6 to 7 minutes.
Remove skillet from heat and sprinkle with salt and vinegar; stir to combine. Serve sprinkled with pine nuts. Yields about 3/4 cup chard and 1 1/2 teaspoons pine nuts per serving.