Can be prepared in 45 minutes or less.
Total:
30 min
Active:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 3/4 pound (about 1/2 large bunch) Swiss chard, washed well and drained
  • 1/2 onion, chopped fine
  • 1 tablespoon olive oil
  • 1/4 cup water
  • 2 tablespoons golden raisins, chopped fine
  • Salt
  • 6 kalamata or other large brine-cured black olives, pitted and chopped 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.

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