Author Notes
Inspired by a good friend, nutritionist Katie Graham! —earthlyepicurean
Ingredients
-
2 bunches
Swiss Chard
-
1/2 cup
raisins or dried cranberries
-
1/3 cup
toasted pine nuts
-
2 tablespoons
olive oil
Directions
-
Carefully wash chard and remove middle rib. Chiffonade into 1/2" to 1" strips.
-
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.
-
Add in raisins and continue cooking, turning to med-low once wilted to cook off moisture.
-
When tender, remove from heat and toss with nuts and serve hot!
See what other Food52ers are saying.