Monday, June 11, 2007

Swiss Chard with Raisins and Pine Nuts

1 ½ lbs Swiss chard (from 2 bunches)

½ cup pine nuts

¼ cup olive oil

1 medium onion, finely chopped

¼ cup golden raisins, finely chopped

1 cup water

Tear chard leaves from stems, then coarsely chop stems and leaves separately.

Toast nuts in oil in a wide 6- to 8- quart heavy pot over moderate heat, stirring constantly, until golden, 1 ½ to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.

Cook onion in iol remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and ½ cup of water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining ½ cup of water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt pepper.

Sprinkle with pine nuts.

Makes 4 servings.

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