3 tbsp golden raisins, rehydrated
2 lb Swiss Chard, stemmed and washed – stems diced and set aside
2 tbsp olive oil
2 garlic cloves, minced
3 tbsp pine nuts, toasted
salt and freshly ground pepper to taste
- Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 – 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
- Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 – 5 minutes, until tender. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens, pine nuts, and raisins and toss together until they are well coated with oil and heated through. Season with salt and pepper to taste.
Recipe courtesy of PBS Foods