Sauted Swiss Chard

with Raisins and Pine Nuts

Teresa Barrenechea, "The Cuisines of Spain: Exploring Regional Home Cooking"

In Catalonia, this is an everyday first course, with spinach sometimes standing in for Swiss chard. The jamon Serrano can be left out, since the original recipe is stricly vegetarian, but it gives the dish greater complexity.

Ingredients

2 cups water

1 1/2 tsp. salt

2 pounds Swiss chard, stems removed and leaves coarsely chopped

1/4 cup olive oil

1 (1/4 inch thick) slice jamon Serrano or other dry-cured ham, about 3 ounces, finely diced

1/4 cup pine nuts

1/2 cup raisins, soaked in hot water to cover for 1 hour to soften and drained

Directions

In a large saucepan, bring the water to a boil over high heat. Add the salt and the Swiss chard, cover and cook for 15 minutes or until tender. Drain the chard in a colander, pressing on it firmly with the back of a spoon to remove any excess liquid.

In a skillet, heat the olive oil over high heat. Add the jamon Serrano and saut, stirring for 1 to 2 minutes to color lightly. Add the pine nuts, stir well and then add the Swiss chard and the raisins, again mixing well. Cook briefly, stirring, until all the ingredients are heated through.

Serve immediately, or remove from the heat, set aside and reheat later, just before serving.

Serves 6.