Summary

Ingredients

• 1 small Head chard, (or inner half a large one)
• 2 shallot (s)
• 1 clove garlic
• olive oil
• 0.5 ½ bunch parsley, finely chopped
• 4 anchovy fillet (s), marinated in oil
• 2 tablespoon pine nuts
• 1 tablespoon raisins
• salt and pepper
• 125 ml white wine

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Instructions

1. Clean the chard and cut into small pieces (cut lengthways, then into strips), halve the shallots and garlic and cut into thin slices.
2. Heat the olive oil in a large pan, gently fry the shallots and garlic. Add parsley, anchovy fillets, pine nuts and raisins, continue to fry until the anchovy fillets have melted.
3. Add the Swiss chard to the pan and stir, season with salt and pepper as required.
4. Pour white wine on top, bring to the boil, cover and let simmer for about 10 minutes over low heat, season to taste as required.
5. Tastes good simply as a starter with fresh baguette, or as an accompaniment to fish or meat. The vegetables can also be served with pasta.