Bietola alla Siciliana

By LeeBoruchow

Sicilian style Swiss Chard

Ingredients

• 1 large (1 1/4 lb) bunch Swiss chard, rinsed well, tough stem ends trimmed
• 2 tbsp olive oil
• 1 small onion, chopped
• 1/4 cup golden raisins
• Salt, to taste
• 2 tbsp pine nuts, toasted

Preparation

Step 1

Cut center ribs and stems from Swiss chard leaves. Cut ribs and stems into 1/2-inch pieces; set aside. Cut leaves into 2-inch pieces; transfer to colander to drain well.
In 7- to 8-quart Dutch oven, heat oil on medium until hot. Add onion and chard ribs and stems, and cook 7 to 9 minutes or until tender, stirring occasionally. Add drained chard leaves, golden raisins, and salt; cover and cook 2 to 3 minutes or until leaves are tender. Remove Dutch oven from heat; stir in pine nuts.