| 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 | T | Olive oil |
| 1/4 | c | Water |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 388
Calories From Fat: 231
Total Fat: 26.2g
Cholesterol: 0mg
Sodium: 1585.9mg
Potassium: 1519mg
Carbohydrates: 37.8g
Fiber: 9g
Sugar: 17.1g
Protein: 7.8g