Karen Barnaby'S Swiss Chard, Pine Nuts, Garlic And Anchovies

1. 1

   Tear chard leaves from stems, then coarsely chop stems and leaves separately.

2. 2

   Place the stems and water in a large pot and cook over medium heat until the stems are tender, adding more water if necessary to prevent sticking.

3. 3

   Add the leaves and continue cooking until the leaves wilt. Drain the chard in a colander.

4. 4

   Return the pot to the stove and heat the olive oil over medium heat.

5. 5

   Add the garlic and cook until is starts to turn gold. Add the anchovies and cook until the anchovies dissolve. Add the pine nuts, then the drained chard and raisins.

6. 6

   Toss to heat it through and coat with the oil.

7. 7

   Taste and adjust the seasoning. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.