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In a small, dry frying pan over medium heat, toast the pine nuts, shaking the pan often, until golden, about 3 minutes. Pour onto a plate to cool.
Cut the chard crosswise into strips 1 inch (2.5 cm) wide. In a large saucepan over medium heat, combine the chard, 1/2 cup (4 fl oz/125 ml) water, and about 2 teaspoons salt. Cover and cook, uncovering to stir once or twice, until wilted and tender, about 5 minutes. Drain well in a colander, pressing out any excess moisture with the back of a spoon.
Rinse out the saucepan and return to low heat. Add the butter. When it melts, add the chard and raisins and cook, stirring occasionally, until the chard and raisins are evenly coated with the butter and the flavors are blended, about 5 minutes. Season to taste with salt and pepper.
Transfer to a warmed serving dish and sprinkle with the pine nuts. Serve at once.
Buon appetito !
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