Cooking in the Lite

• 1 & 1/4 to 1 & 1/2 pounds red Swiss Chard, stems trimmed
• 1 & 1/2 tbs extra virgin olive oil (evoo)
• 1/8 pound pancetta or bacon, chopped
• 1 small yellow onion, chopped
• 1/4 cup golden raisins
• 1 - 14 oz. Container chicken broth
• Salt to taste
• 1/8 tsp nutmeg

Heat a large skillet over medium-high heat
Coarsely chop the green of clean red chard
Add evoo, pancetta, and chopped onion to the pan and cook 2 to 3 minutes, until onions begin to soften and pancetta is lightly browned
Add chopped chard to the pan in large bunches, adding remaining chard as the greens wilt
Sprinkle in raisins, pour in broth, and season with salt and nutmeg
Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes, until green are no longer bitter and you are ready to serve
Raisins will plumb as the dish cooks through


From:
Rachael Ray
30-Minute Meals
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