1/4 cup pine nuts, toasted (toasted slivered almonds
are good too)
1/3 cup golden raisins
2 pounds swiss chard, washed and chiffonade cut
2 tablespoons butter or marg.
2 tablespoons olive oil
1 or 2 garlic cloves, finely chopped
1/2 teaspoon salt
| | Preheat oven to 350 degrees. Toast the pine nuts for 5 minutes in the oven or toast them in a dry hot skillet. Soak the raisins in water for 15 minutes and drain. Wash, dry, and remove the stalks from the chard, I use some of the stalks, I like the crunch. Stack the chard and cut crosswise into ribbons (chiffonade cut). In a large pan, heat the butter and the oil and add the garlic and salt.
Saute the chard over medium-high heat for approximately 5 minutes or until tender. Add the raisins and stir in the pine nuts. Salt to
taste. Serves 4.
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