Simple, nutritious, delicious. Three of my requirements for most of my recipes. The deep green veggies like chard and kale are in season from about January through May or June, depending upon the year. I buy only organic greens and fortunately they are readily available.
Ingredients:
1 bundle of organic chard (preferably rainbow or red)
1/2 small onion, diced
1/4 cup organic golden raisins
1/4 cup pine nuts
2 Tbl olive oil
Rinse chard well (don't dry) and remove stem. Cut stem into small bite size chunks and tear leaves into bite size pieces. Keep the two piles separated.
Heat your large glass soup pot or other heavy skillet over medium-high heat (don't use ones with non-stick coatings) and add the olive oil. Saute the pine nuts and onions together. After about a minute, add the chard stems and continue to saute another minute or two. When onions starting to turn translucent, add the raisins and damp torn chard leaves. Turn frequently, allowing chard to steam until the chard turns a shiny bright green (a couple minutes). Season with sea salt and pepper. Serve immediately.
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