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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.