Chard with Garlic, Pine Nuts, and Raisins

(from Stearns Farm Newsletter June 16 2008)

Raisins and rich, spicy nuts intensity the subtle tart-sweetness of chard.  The interplay of sweet and savory makes a fine accompaniment to grilled meats.  For a quick pasta sauce, add a little extra olive oil and a bit of the chard cooking water.  Adapted from How to Cook Everything by Mark Bittman.

2 lbs chard, washed, trimmed

2 Tbs extra virgin olive oil

1 Tbs garlic, minced

1/2 cup pines nuts (pignolias)

1/2 cup raisins, soaked in warm water for 10 minutes

salt and pepper to taste

Chop chard roughly.  If using older or tougher greens, separate stems and leaves and chop separately.  Bring a large pot of water to a boil and add a scant handful of salt.  Cook young chard 1-3 minutes or until tender.  For older chard, cook stems first 3-5 minutes, then add chopped leaves.  When barely tender, drain chard and plunge into cold water to stop the cooking process.  Drain again and squeeze gently to remove most of the water.  Heat oil in a large skillet over medium-low heat.  Add garlic and cook, stirring, until garlic begins to color - about 5 minutes.  Stir in pine nuts and cook another minute, then add chard and drained raisins.  Season with salt and pepper and cooking, stirring gently for about 2 minutes.  Serve warm or at room temperature as a side dish or over cooked pasta.  About 3-4 servings.