Swiss Chard with Pine Nuts and Golden Raisins

1. 1

   Preheat the oven to 350F.

2. 2

   Put the raisins and wine in a small saucepan and bring just to a boil.

3. 3

   Remove from the heat and set aside for the raisins to macerate while you prepare the rest of the dish.

4. 4

   Spread the pine nuts out on a baking sheet.

5. 5

   Toast in the oven just until lightly browned, about 10 minutes.

6. 6

   Watch the nuts carefully.

7. 7

   They have a high fat content and will color quickly.

8. 8

   Transfer to a plate to cool.

9. 9

   Separate the chard into leaves, trimming back the thick stems but leaving the leaves whole.

10. 10

    Swish in cool water, then carefully pat or spin dry.

11. 11

    Heat the oil in a saute pan over medium heat and add the garlic.

12. 12

    Saute for about 30 seconds, then add the chard.

13. 13

    Stir to coat the leaves in oil.

14. 14

    Add the raisins and wine.

15. 15

    Cook until the chard is totally wilted and the wine has mostly evaporated, 5 to 7 minutes.

16. 16

    Season with salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.