Rainbow Swiss Chard with Raisins topcook.tomathouse.com
Preparation:Chop the leaves of 2 bunches rainbow chard; slice the stems. In a large saucepan, sauté 3 slices chopped bacon in olive oil. Add the chard stems, 1 sliced red onion, 1/3 cup golden raisins, and a pinch of salt. Cook over medium heat until softened, 4 to 5 minutes. Stir in 2 tablespoons vinegar and 1 teaspoon sugar. Add the chard leaves in batches and cook until wilted, 2 to 3 minutes. Season with salt and pepper to taste. Ingredients:
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