Sautéed Swiss Chard With Pine Nuts Recipe

Stir pine nuts in a dry frying pan on medium heat for 2 to 3 minutes or until golden brown. Watch carefully as they can scorch quickly; set aside. Rinse and drain sultana raisins (they will plump slightly). Wash Swiss chard and separate stalks and leaves. Slice white stalks crosswise, 1/4-inch (5-mm) thick and stack whole leaves, slicing crosswise, 1/2 -inch (1-cm) thick. Heat oil in large, non-stick skillet set over medium-high heat. Add onions to pan and reduce heat to medium. Sauté for 3 minutes or until soft. Add stalks; cover and cook 6 minutes, stirring occasionally. Add leaves and raisins; cover and cook, stirring occasionally, 8 minutes or until leaves are fully wilted and stems are soft. Add balsamic and salt, stir to mix. Transfer to serving platter and sprinkle with toasted pine nuts. Makes 4 servings.