Consider serving this concoction over soft polenta or grains, but I think it’s delicious just on its own. This recipe also works with kale, collard greens and spinach.
- 10-12 ounces chard
- 1 tbsp. extra virgin olive oil
- 3-4 cloves garlic, minced
- 1/4 cup marsala, or other dry red wine
- 1/3 cup raisins
- 1 tbsp. capers (optional)
- salt and freshly ground pepper to taste
- 1/3 to 1/2 cup finely chopped pecans
Cut the leaves away from the stems, slice thinly. Stack a few leaves at a time and cut into half-inch ribbons. Chop the ribbons here and there to shorten them. Heat the oil in a skillet. Add the garlic and saute over low heat until golden. Add the wine and as much chard as will fit into the pan. Cover and let the greens wilt down. Add more chard until it is all in the pan. Cook until the leaves are tender, about 5 minutes. Stir in the raisins and capers, then add the salt and pepper.
Scatter the pecans over the top and serve immediately.