| 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
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