Swiss Chard with Olives and Raisins

1. 1

   Cut stems and thick center ribs from Swiss chard leaves.

2. 2

   Discard center ribs and chop coarse stems and leaves separately.

3. 3

   In a 9-inch heavy skillet cook onion in oil over moderate heat, stirring, until softened.

4. 4

   Add stems, 2 tablespoons water, raisins, and salt, to taste, and cook, covered, over moderately low heat until stems are softened, about 5 minutes.

5. 5

   Add leaves, olives, and remaining 2 tablespoons water and cook, covered, over moderate heat until leaves are wilted, about 3 minutes.

6. 6

   Remove lid and cook, stirring occasionally, until most of liquid is evaporated and leaves are tender.

* Per serving · 4 servings · Values may vary.