1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
1 bunch , coarsely chopped red Swiss chard
1 cup vegetable stock
*2 handfuls golden raisins
Salt and pepper
*1/2 teaspoon freshly grated nutmeg, eyeball it
* = optional
For the chard, heat a large skillet over medium high heat. Add oil and the onion and sauté for 2 minutes. Then add the greens in bunches until they wilt down enough to fit in the pan. Add the vegetable stock and raisins. Season greens with salt, pepper and freshly grated nutmeg. Reduce heat to medium low and cook 10 to 15 minutes until greens are tender and no longer bitter.
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