Swiss Chard with Pine Nuts and Raisins
|Swiss chard||6 Cup (96 tbs)|
|Olive oil||2 Teaspoon|
|Pine nuts||1 Ounce|
|Dark raisins||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Garlic||2 Clove (10 gm)|
|Dry sherry||1 Tablespoon|
|Lemon juice||1 Tablespoon|
1) Remove leaves from the Swiss chard stems, gently pare the stems and discard the tough outer skin.
2) In a 4-quart saucepan, bring the water to a boil, add the chard stems and cook for 3 to 4 minutes until slightly tender.
3) Add the leaves and cook for 3 to 4 minutes, until the stems are tender and the leaves are wilted,.
4) Drain and slice the stems and leaves into thin strips, pat dry with paper towels and keep aside.
5) In a 10 or 12 inch non-stick skillet, saute the pangolins, raisins, onion and garlic in the oil over a medium heat for 2 to 3 minutes, stirring often, until the onion is tender and the pangolins are golden,.
6) Stir in the sherry, lemon juice, salt, pepper and Swiss chard and saute for another 3 to 4 minutes until the mixture is thoroughly heated and flavors are blended.
7) Serve immediately on individual serving plates.