- 2 1/2 pounds fresh Swiss chard, kale, or spinach
- 1/4 cup butter
- 1/2 cup golden raisins
- 1/4 cup pine nuts
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
How to Make It
Remove and discard ribs from Swiss chard. Rinse chard with cold water; drain and coarsely chop.
Melt butter in a sauté pan or Dutch oven over medium heat; cook 2 minutes or until butter begins to brown. Add raisins and pine nuts; sauté 2 to 3 minutes or until pine nuts are golden. Gradually add chard. Sauté 3 minutes or until greens are wilted. Add salt and pepper; toss well. Transfer to a serving bowl.