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Categories:Viewed: 68 - Published at: 8 years ago
Ingredients
- 1 12 lbs swiss chard (preferably rainbow or red)
- 12 cup pine nuts
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 14 cup golden raisin, chopped
- 1 cup water
Method
- Tear chard leaves from stems, then coarsely chopped stem and leaves separately.
- Toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes.
- Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute.
- Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes.
- Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes.
- Serve immediately.
