From Ellen, Rye CSA
This recipe works well with all greens and uses stems as well as leaves. Toasted sliced almonds can take the place of pine nuts to save money.
1lbSwiss chardleaves sliced into strips or bite sized pieces, stems diced separately
2TBSolive oil
3TBSminced shallots
2tsplemon zest
½cuptoasted pine nuts
½cupraisins
Salt and pepper to taste
Instructions
Sauté shallots and chard stems until soft. Add chard leaves, pine nuts, and raisins, and sauté about 2-3 minutes. (Add a splash of water if necessary). Season with salt and pepper