1 tbs olive oil
Red pepper flakes (to taste)
3 minced cloves of garlic
1 cup sliced red onion
1 bunch fresh rainbow swiss chard washed and chopped
(any sturdy leafy greens such as escarole, turnip greens

or kale would work)
Hint of nutmeg
¼ cup golden raisins
2 tbls pine nuts, lightly toasted in a dry pan
Salt and pepper (to taste)

Crusty Italian bread

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Heat olive oil in large pot over low heat. Add red pepper flakes, garlic and onions. Cook until translucent.

Add greens and a hint of nutmeg, salt and pepper to taste.  Allow to wilt.  Add a little water or broth if needed. Cover and bring up to a simmer until greens are cooked down, and there is plenty of “pot liquor” juices in the pan. Approximately 10 mins.

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Toss in raisins, and cook through.  Place in serving dish, and sprinkle pine nuts on top.

Can be served as a side dish or light summer supper.  Serve with crusty Italian bread to mop up juices.

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