Recipe: Swiss Chard with Olives and Raisins

SWISS CHARD WITH OLIVES AND RAISINS

2 tablespoons olive oil
1 medium onion, finely chopped (1 cup)
1 1/2 pounds Swiss chard, center ribs discarded, leaves and stems separated, stems finely chopped, leaves coarsely chopped
1/4 cup golden raisins
2 garlic cloves, finely chopped
8 Kalamata olives or other large brine-cured black olives, pitted and finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup pine nuts, lightly toasted

In 5-quart heavy pot over medium heat, heat oil. Add onion and cook, stirring, until softened, about 3 minutes.

Add chard stems, raisins and garlic, cover and cook, stirring occasionally, until stems are tender, about 6 minutes.

Stir in chard leaves, olives, salt and pepper; cover and cook, stirring occasionally, until leaves are wilted, about 3 minutes.

Remove lid and cook, stirring occasionally, until most of liquid chard gives off has evaporated and leaves are tender, about 4 minutes. Stir in pine nuts.

Makes 4 servings
Source: The Gourmet Cookbook edited by Ruth Reichl