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Ingredients
- 2 tablespoons olive oil
- 1 Garlic clove, minced
- 1 1/2 pounds Kaleidoscopic Chard, leaves saved for another use, stems cut into 1/4" cubes
- 1/2 cup finely chopped sweet Onion
- Salt and freshly ground pepper
- 1/2 cup golden raisins
- 3 tablespoons cider vinegar
- 1 tablespoon honey
- 1/4 cup chopped Mint
Instructions
Heat the olive oil in a large skillet. Add the Garlic and cook over moderate heat until softened. Add the Chard stems and Onion, season with salt and pepper and cook until the Onion softens, about 4 minutes. Stir in the raisins, vinegar, honey and half of the Mint. Cover and cook until the Chard is crisp-tender, about 1 minute longer. Transfer to a bowl and let cool, then mix in the remaining Mint. Serves 6.
