earthlyepicurean's Notes:
2 bunches Swiss Chard Ask a question about this ingredient
1/2 cup raisins or dried cranberries Ask a question about this ingredient
1/3 cup toasted pine nuts Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
Carefully wash chard and remove middle rib. Chiffonade into 1/2" to 1" strips.
Ask a question about this stepIn saute pan, heat oil and then toss in chard (still damp). Carefully toss chard with tongs until it starts to wilt on med-high.
Ask a question about this stepAdd in raisins and continue cooking, turning to med-low once wilted to cook off moisture.
Ask a question about this stepWhen tender, remove from heat and toss with nuts and serve hot!
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
