from Food to Live By
1 bunch Swiss Chard
2 tbsl olive oil
3 tbls minced shallots or onions
grated zest of one lemon
1/4 cup raisins
1/2 toasted pine nuts
coarse salt and black pepper
1. Rinse the chard and cut the ribs off the leaves. Cut the ribs into 1/2 inch dice and set aside. Stack the leaves and cut them into 1/2 inch strips. Set the leaves aside separately.
2. Heat the olive oil over med heat in a large heavy pot. Add the shallots and chard ribs and cook uncovered until soft, about 5 minutes.
3. Add the chard leaves and cook, stirring frequently about 1 minute. Add 2 tbls water, most of the lemon zest, and the raisins. Cover the pot and cook, stirring occasionally, until the chard is tender and the water has almost evaporated, about 4-8 minutes. If the water evaporates before the chard is tender, add an additional splash of water.
4. Remove the pot from the heat. Stir in the pine nuts, and season the chard with salt and pepper to taste. Serve immediately garnished with the remaining lemon zest.