| 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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