This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartman Estate in Arlington, Texas in 1984.
- Contributed by Catsrecipes Y-Group
- 2 cups water
- 1½ teaspoons salt
- 2 pounds chard stems removed and leaves coarsely chopped
- ¼ cup olive oil
- 1 slice Spanish ham finely diced
- ¼ cup pine nuts
- ¼ cup raisins soaked in hot water to cover 1 hour to soften and drained
- In a large saucepan bring water to a boil over high heat.
- Add salt and chard then cover and cook for 15 minutes.
- Drain chard pressing firmly to remove any excess liquid.
- In a skillet heat olive oil over high heat.
- Add ham and sauté stirring 2 minutes to color lightly.
- Add pine nuts then stir well and add chard and raisins again mixing well.
- Cook briefly stirring, until all ingredients are heated through.
- Serve immediately.