Summary

Ingredients

• 1 ½ kg Swiss chard
• 100 g raisins
• 100 ml sherry, dry
• 3 clove (s) garlic
• 3 tablespoon olive oil
• 4 tablespoon pine nuts
• salt and pepper

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Instructions

1. Soak the raisins in sherry for about 2 hours.
2. Wash the chard, cut the stems from the leaves and cut once lengthways. Then cut into strips. Roughly cut the leaves into strips. Bring the Swiss chard, just covered with water, to the boil, simmer on a gentle heat for approx. 15 minutes until soft. Drain.
3. Cut the garlic into slices. Heat the olive oil in a saucepan, sauté the garlic and pine nuts until the pine nuts are lightly browned. Stir in the raisins with the sherry and the drained chard. Season with salt and pepper.