I love that they call this Bright Lights Swiss Chard. The stems are pink, orange and yellow. Gorgeous. It makes eating fun.
1 bunch of Bright Lights (Rainbow) Swiss Chard (from CSA Week #2)
2 tablespoons pine nuts
1/2 cup golden raisins
1 tablespoon balsamic vinegar
Salt and pepper
Clean the chard well. Remove the leaves from the stems and chop the stems into small pieces.
Heat up the olive oil and add the stems. Season with salt and cook for a few minutes until soft.
Toast the pine nuts.
Chop the leaves into small pieces (we like it very chopped) and add to the stems along with the raisins and wilt the chard. Add the balsamic and cook it down for a few more minutes. Add the pine nuts and season with salt and pepper.