TIME 10 MINUTES SERVES 6
You will need:
2 bunches Swiss Chard
1 lemon
1 medium yellow onion
1/2 cup golden raisins
1/2 cup pine nuts
1 TBSP grape seed oil (or evoo. however, evoo doesn't have as high of a smoke point as grape seed oil so it's not so great to saute with. )
1/2 + 1/2 cup water
To Prepare:
Rinse Swiss Chard very well. Tear leaves from stems. Chop stems and leaves and keep separated. The stems take longer to cook and you don't want soggy, slimy leaves.
In a shallow saute pan, preferably metal, not non-stick (it will caramelize as apposed to steam) heat oil over med-high heat. Add chopped onions and chard stems, saute for 1-2 minutes. Add juice from 1 lemon and 1/2 cup water. Cover and cook for about 2 more minutes. Don't overcook!
Stir in chard leaves and raisins adding more water a little at a time if needed.
In a separate pan, toast pine nuts over med-high heat until golden brown, about 2 minutes. Do not use oil!
Transfer Chard to a serving bowl and sprinkle with pine nuts. I eat this by itself for a light dinner. It also goes great with grilled chicken or pork chops. Enjoy!
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