Swiss Chard with Raisins and Pinenuts


Swiss chard is incredibly good for you. It can be slighlty bitter if it is old when eaten so the best way to avoid this is to buy it very fresh or grow your own. It is traditional in Spain to add pinenuts and raisins to spinach but it works well with chard too. I serve this with a nut roast and potatoes for a hearty meal in the colder weather. It could be eaten on its own.

Serves 4 as a side dish
Preparation time 10 minutes
Cooking time 15 minutes

300g of swiss chard leaves and stems sliced quite finely
Half a small onion finely chopped
A small palmful of pinenuts toasted
A small palmful of raisins
A small clove of garlic crushed
A tablespoon of olive oil
Salt and pepper to taste

Heat the oil in a pan and add the onion and garlic. Soften for a few minutes then add the remaining ingredients. Stir fry for 2-3 minuts and then cook slowly with a lid on for another 10 minutes until the chard stems are much softer. Season to taste.

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