Contributed by (Recipe adapted from “Cooks Recipe” at www.cooksrecipes.com)

Ingredients

2 lbs Swiss chard, washed and trimmed
1 ½ Tbs Olive oil
2 cloves Garlic, minced
½ C Pine nuts
1 C Raspberries, rinsed*
Salt and Pepper to taste

Instructions

Cut the chard stems into 1 to 2 inch lengths and chop the leaves. Steam the stems until they are almost tender. Add the chopped leaves. Continue to cook until chard is tender. Drain. When cool, squeeze dry. Heat oil in a skillet and add garlic, cooking until it just begins to colour. Add the pine nuts and cook another minute, stirring constantly. Add the chard, raspberries (see note below), salt and pepper and finish cooking, another couple of minutes. Serve at room temperature. This recipe also works well with spinach. Serves 6.

*In a stove-top recipe that calls for raspberries, try freezing the raspberries first and then adding them frozen. This way, they will not over-cook and become mushy – as long as you don’t cook them too long!

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