Sicilian Chard

1. 1

   Cover raisins in boiling water and soak for 30 mins. Drain and return to the bowl; add the vinegar. Process panko in a blender or food processor until crumbs are finer. Mix with Parmesan cheese and 1/2 tsp salt in a shallow dish.

2. 2

   Place the flour in a clean plastic bag. Add chard stems (the stems need to be wet for the flour to stick). Toss until the stems are coated in flour. Brush stems with beaten egg then coat in the Parmesan crumbs. Place the stems on a wire rack as they are coated.

3. 3

   Add chard leaves to a saucepan of salted, gently boiling water; cook for 5 mins. Drain; rinse with cold water and drain. Squeeze excess water, then chop finely.

4. 4

   Heat 1/2 tbsp of the extra virgin olive oil in a large skillet. Add pine nuts and cook gently, stirring often, until golden. Remove with a slotted spoon and drain on parchment paper. Sprinkle with sea salt.

5. 5

   Wipe skillet clean. Heat 1 tbsp extra virgin olive oil in skillet on low heat. Add chili pepper and raisins. Cook for 1 min. Add chopped chard leaves and 1/4 tsp salt. Toss gently. Transfer to a heated bowl.

6. 6

   Wipe skillet clean. Heat 1/2 cup olive oil on medium heat. Cook chard stems in batches until golden all over. Transfer to wire rack.

7. 7

   Drizzle chard leaves with remaining 1 tbsp extra virgin olive oil and sprinkle with pine nuts. Place chard stems on a platter. Sprinkle with sea salt. Serve with lemon wedges.

No additional tips available.