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Author Notes: This is often served as a Tapa, or appetizer, and is really a lovely combination of flavors. Good hot or room temperature. —AlohaHoya
Serves: as many as you like
tablespoons cumin seed
salt to taste
1/2 - 1
cups roasted pine nuts
1 - 2
1/2 - 1
2 or more
bunches Swiss Chard
- Wash and remove tough stalks from chard. Break leaves into smaller pieces
- Sautee Chard in Olive Oil, add chopped garlic and cumin and Chick Peas. Cook covered for about 10 mins.
- Salt to taste. Toss in raisins and pine nuts and serve.
- This recipe was entered in the contest for Your Best Greens