Ingredients
2 large bunches of Swiss chard, about 1½ pounds in total, washed
¼ cup (60 mL) golden raisins, chopped
4 tablespoons (60 mL) extra virgin olive oil
4 cloves garlic thinly sliced
2 anchovies chopped or 1 teaspoon (5 mL) anchovy paste
¼ cup (60 mL) pine nuts
Sea salt and freshly ground black pepper to taste
Preparation
Tear chard leaves from stems, then coarsely chop stems and leaves separately.
Place the stems and water in a large pot and cook over medium heat until the stems are tender, adding more water if necessary to prevent sticking.
Add the leaves and continue cooking until the leaves wilt. Drain the chard in a colander.
Return the pot to the stove and heat the olive oil over medium heat.
Add the garlic and cook until is starts to turn gold. Add the anchovies and cook until the anchovies dissolve. Add the pine nuts, then the drained chard and raisins.
Toss to heat it through and coat with the oil.
Taste and adjust the seasoning. Serve immediately.
