- 1 bunch Swiss chard
- 1 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoons chopped fresh rosemary
- 1/3 cup raisins or golden raisins
- 2 tablespoons pine nuts or other nuts chopped
- salt and freshly-ground black pepper, to taste
- Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely.
- Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling.
- Add the chard and the rosemary, stirring well to coat the chard with the butter mixture.
- Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.
- Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated.
- The entire cooking process should take no more than about 3 minutes.
- Season with salt and pepper and serve immediately.