Contributed by (Recipe adapted from “The Enquirer” at www.enquirer.com)

Ingredients

About 2 lbs Chard, rinsed and trimmed

2 C Water

2 Tbs Lemon juice

2 Tbs Olive oil

1 Tbs Capers

1 Tbs chopped Garlic

¼ C Raisins or currants

¼ C pitted, sliced kalamata or other Greek olives

¼ tsp Chili flakes

Salt and pepper, to taste

2 Tbs toasted Pine nuts

Instructions

Slice or remove leaves from chard stems. Cut leaves into rough slices then cut stems into 1 inch slices. Combine stems, water, lemon juice and 1 tablespoon olive oil in large skillet. Simmer, covered, until half-cooked, about 8 minutes. Add capers and half the garlic. Cover and simmer until stems are tender, another 5 to 10 minutes. Using slotted spoon, transfer cooked stems to serving dish and toss with 1/2 tablespoon oil. Arrange in center of dish. Add leaves to pan with remaining 1/2 tablespoon oil, remaining garlic, raisins, olives and chili flakes. Simmer, covered, until leaves wilt, about 2 minutes. Uncover and simmer, stirring often, until tender, about another 10 minutes. Increase heat to evaporate most liquid. Season to taste with salt and pepper. Arrange cooked leaves around stems. Serve warm or at room temperature, sprinkled with nuts. Makes 4 servings.

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