Chard with Raisins and Pine Nuts

CHARD WITH RAISINS AND PINE NUTS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartman Estate in Arlington, Texas in 1984. 2 cups water 1-1/2 teaspoons salt 2 pounds chard stems removed and leaves coarsely chopped 1/4 cup olive oil 1 slice Spanish ham finely diced 1/4 cup pine nuts 1/4 cup raisins soaked in hot water to cover 1 hour to soften and drained In a large saucepan bring water to a boil over high heat. Add salt and chard then cover and cook for 15 minutes. Drain chard pressing firmly to remove any excess liquid. In a skillet heat olive oil over high heat. Add ham and saut� stirring 2 minutes to color lightly. Add pine nuts then stir well and add chard and raisins again mixing well. Cook briefly stirring, until all ingredients are heated through. Serve immediately.

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