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CATEGORY CUISINE TAG YIELD
Swiss November 19 1 servings

INGREDIENTS

3/4 lb Swiss chard; washed well and
; drained (about 1/2
; large bunch)
1/2 Onion; chopped fine
1 tb Olive oil
1/4 c Water
2 tb Golden raisins; chopped fine
6 Kalamata or other large brine-cured black; pitted and chopped
; olives, fine

INSTRUCTIONS

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 moderately low heat until stems are softened, about
5 minutes. Add leaves, olives, and remaining 2 tablespoons water and cook,
covered, over moderate heat until leaves are wilted, about 3 minutes.
Remove lid and cook, stirring occasionally, until most of liquid is
evaporated and leaves are tender.
Serves 2.
Gourmet November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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