Sautéed Swiss Chard with Raisins and Pine Nuts

This Catalonian dish can be a delicious vegetarian addition to any meal, or add serrano ham to create adish fit for carnivores.


2 cups water
1/2 teaspoons salt
2 pounds Swiss chard, stems removed and leaves coarsely chopped (Chard can be substituted for spinach.)
1/4 cup olive oil
1/4 cup pine nuts
1/4 cup raisins, soaked in hot water and covered for one hour

Over high heat, bring water to a boil. Add salt and Swiss chard. Cover and cook for 15 minutes or until tender. Drain the chard in a colander. Squeeze out excess water by pressing firmly with the back of a spoon.

In a large skillet, heat the olive oil over medium heat. Heat the pine nuts, making sure to stir well. Add the Swiss chard and the raisins. Mix well. Continue stirring until all of the ingredients are heated through.

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