earthlyepicurean's Notes:
2 bunches
Swiss Chard
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1/2 cup
raisins or dried cranberries
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1/3 cup
toasted pine nuts
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2 tablespoons
olive oil
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Carefully wash chard and remove middle rib. Chiffonade into 1/2" to 1" strips.
Ask the hotline about this step!In 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 the hotline about this step!Add in raisins and continue cooking, turning to med-low once wilted to cook off moisture.
Ask the hotline about this step!When tender, remove from heat and toss with nuts and serve hot!
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
