French Swiss Chard

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This sounds so elegant & simple - such a lovely combination of easy-to-grow swiss chard & rosemary! would make a lovely lunch with a couple of poached eggs & some buttery toasted chewy bread (a ha! another poverty meal!) received in email from gourmet-recipes-from-around-the-world. Thanks, char!!

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Steps

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Remove the chard stems and the thick central vein from each leaf.

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Chop the leaves very coarsely.

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Using a large , heavy-bottomed frying pan over medium high heat , melt the butter with the oil until sizzling.

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Add the chard and the rosemary , stirring well to coat the chard with the butter mixture.

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Cook , stirring constantly , for another minute until the chard has wilted to about half its original volume.

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Add raisins and pine nuts , stirring to combine evenly , and continue cooking until any moisture has evaporated.

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The entire cooking process should take no more than about 3 minutes.

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Season with salt and pepper and serve immediately.

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Ingredients

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swiss chard, butter, olive oil, fresh rosemary, raisins, pine nuts, salt, black pepper