Swiss chard with olives and raisins

1 servings

Ingredients

Quantity Ingredient
¾ pounds Swiss chard; washed well and
; drained (about 1/2
; large bunch)
½ Onion; chopped fine
1 tablespoon Olive oil
¼ cup Water
2 tablespoons Golden raisins; chopped fine
6 Kalamata or other large brine-cured black; pitted and chopped
; olives, fine

Directions

Cut stems and thick center ribs from Swiss chard leaves. Discard center ribs and chop coarse stems and leaves separately.

In a 9-inch heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add stems, 2 tablespoons water, raisins, and salt to taste and cook, covered, over moderately low heat until stems are softened, about 5 minutes. Add leaves, olives, and remaining 2 tablespoons water and cook, covered, over moderate heat until leaves are wilted, about 3 minutes.

Remove lid and cook, stirring occasionally, until most of liquid is evaporated and leaves are tender.

Serves 2.

Gourmet November 1994

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