Swiss Chard with Raisins and Pine Nuts
Why This Recipe Works
For our Swiss chard with raisins and pine nuts recipe, we trimmed away the stems from mature chard leaves, but if they were no larger than a pencil, we left them in place because they offered a nice textural contrast to the leaves. Chard doesn’t have the same high water content as spinach, so we knew we would need to add a small amount of liquid to our Swiss chard recipe to cook through. We opted for water since there were already other assertive flavors in the dish; we simply left the leaves wet after washing instead of adding water to the pan. After a bit of cooking, the chard was perfectly tender.