Joseph Phelps Vineyards

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Recipe by Stephen Pavy

Serves 6

Tear chard leaves from stems, coarsely chop stems and leaves separately. Toast pine nuts in oil until golden and then transfer with slotted spoon; drain and season with salt.

Cook onion in remaining oil for one minute, then add chard stems and cook, stirring occasionally for 2 minutes. Add raisins and 1/2 cup water and simmer (covered) until stems are softened (about 3 minutes). Add chard leaves and remaining 1/2 cup water and simmer until leaves are tender (about 3 minutes).

Season to taste with salt and pepper.