Sweet and Nutty Swiss Chard

By earthlyepicurean • September 15, 2009 • 0 Comments

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Author Notes: Inspired by a good friend, nutritionist Katie Graham! - earthlyepicurean

Serves 4

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!