If Swiss Chard has large ribs, cut and cook them before adding the rest of the leaves.
Saute garlic in olive oil on low heat for 1-2 minutes. Add the raisins and chard (should still be wet from washing). Add more water if needed for steaming them down. Cook to your liking.
Season with lemon juice, salt and pepper. Remove from heat. Add pine nuts and some cheese.
Makes a great side dish, toss with salad, or stir into rice. I love it with the Butternut Squash Ravioli from the Whole Foods Coop.
