2 bunches Swiss chard leaves, washed – stems and center veins removed
½ cup wine (red or white will work, depending upon what you are serving)
½ cup California golden raisins
½ cup pine nuts
3 T. olive oil
1 small shallot, thinly sliced
Sea salt and pepper

You will also need:
Large skillet with lid
Small skillet for toasting pine nuts
Paring knife
Cutting board
Small bowl
Small saucepan with lid

Prepare the Swiss chard by washing and removing the center stems and veins.  Cut the leaves crosswise into 1″ wide strips.

Place the wine and the raisins into a small saucepan and bring to a boil. Cover and set aside for 20 minutes to plump the raisins. Meanwhile, put the pine nuts into the small skillet and toast in a dry pan over medium heat until browned.

Heat the olive oil in a large skillet over medium-high heat. Add the shallots and sauté until they soften. Add the the Swiss chard and allow it to wilt. Season with salt and pepper. Add the raisins and pine nuts.

Serves 6-8 people as a side dish. You can also serve this on top of toasted bread as an appetizer or side dish.

Comments are closed.