Chard with Rosemary
By Catherine Lee, 26 August 2011 –
1 bunch chard
3 tablespoons butter
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1/3 cup raisins
2 tablespoons pine nuts
salt, to taste
black pepper, freshly-ground, to taste
Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes. Season with salt and pepper and serve immediately.