Swiss Chard with Olives and Raisins


  • ¼ cup water
  • 2 tablespoons golden raisins
  • 1 tablespoon olive oil
  • 6 Kalamata or other large brine-cured black olives
  • ½ onion
  • ¾ pound Swiss chard

Cut stems and thick center ribs from Swiss chard leaves. Discard center ribs and chop coarse stems and leaves separately. In a 9-inch heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add stems, 2 tablespoons water, raisins, and salt to taste and cook, covered, over mo...

View full recipe at Epicurious


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