Contributed by (Recipe adapted from “The Spice House” at www.thespicehouse.com)

Ingredients

3 bunches Chard,
3 Tbs Olive oil
3 Tbs Butter
1 tsp dried Thyme
1 tsp dried Marjoram
1/4 C Raisins
1/4 C Pine nuts
to taste, Salt
to taste, Pepper

Instructions

Put the raisins in a small bowl and cover them with hot water. Let them soak until you are ready to add them to the dish. Clean the chard. Trim the chard by cutting away the green from the stems. Trim the stems, discarding the dry ends. Cut into 1/2 inch pieces. Cut the green parts coarsely into about 1-1/2 inch wide strips. Put the butter and oil in a large sauté pan and melt over a low heat. While the butter is melting, use a small frying pan to toast the pine nuts. Heat the pan over a medium heat. Add the nuts, and toast, stirring frequently until they begin to brown slightly. Turn off the heat under the pan. When the pan with the oil is heated, add the thyme and marjoram. Stir and add the chard promptly. When chard is almost cooked, add the drained raisins. Turn the heat very low and cover for just a few minutes until the chard wilts completely. Immediately prior to serving, stir in the pine nuts, or serve them on the side. Salt and pepper to taste.

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