A nutty, sweet, salty chard side dish that is as easy as it is delicious.

Ingredients:             (Makes Six Servings)
1 bunch Rainbow Chard
3 tbsp Italian Pine Nuts
¼ cup Raisins
3 tbsp Chicken Stock
1 large pinch of Salt
1 tsp minced Shallot
2 tsp Sherry Vinegar
1 tbsp Unsalted Butter
Olive Oil

Directions:
1. Gently toast the pine nuts in a dry pan, just until lightly browned and aromatic.

2. Separate the chard stems from the leaves.  Dice the stems & roughly chop the leaves.

3. Oil a sauté pan with olive oil, add the chard, salt, shallot, and raisins.  Put a lid on the pan and let it steam over medium-high heat for 2-3 minutes to wild the chard.

Note: If your stems are particularly tough, you may want to start them in the sauté pan first, then add the other ingredients after the stems have gotten a head start.

4. Remove the lid and stir in the pine nuts, butter, sherry vinegar, and salt.  Serve.

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