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Ingredients
- 3/4 lb Swiss chard, washed well and liquid removed (about 1/2 large bunch)
- 1/2 x Onion, minced fine
- 1 Tbsp. Extra virgin olive oil
- 1/4 c. Water
- 2 Tbsp. Golden brown raisins, minced fine
- 6 x Kalamata or possibly other large brine-cured black, pitted and minced olives, fine
Directions
- Cut stems and thick center ribs from Swiss chard leaves. Throw away center ribs and chop coarse stems and leaves separately.
- In a 9-inch heavy skillet cook onion in oil over moderate heat, stirring, till softened. Add in stems, 2 Tbsp. water, raisins, and salt to taste and cook, covered, over moderately low heat till stems are softened, about 5 min. Add in leaves, olives, and remaining 2 Tbsp. water and cook, covered, over moderate heat till leaves are wilted, about 3 min.
- Remove lid and cook, stirring occasionally, till most of liquid is evaporated and leaves are tender.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 455g | |
| Calories 261 | |
| Calories from Fat 126 | 48% |
| Total Fat 14.27g | 18% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 674mg | 28% |
| Potassium 1412mg | 40% |
| Total Carbs 32.73g | 9% |
| Dietary Fiber 6.7g | 22% |
| Sugars 17.75g | 12% |
| Protein 6.88g | 11% |
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