1 lg. bunch red Swiss chard	¼ cup pine nuts	2 tbsp. olive oil
1 tbsp. minced garlic	1/3 cup raisins	¼ tsp. salt
dash pepper

1. Rinse chard; shake to remove excess moisture, but do not pat dry. Cut leaves from stalks; discard or reserve stalks for a later use. Very coarsely chop leaves. Set aside.
2. Place pine nuts in 12" skillet; cook over medium heat for 2 to 4 minutes or until lightly browned, stirring constantly. Remove from skillet; set aside.
3. Add oil to same skillet; heat over medium heat until hot. Add garlic; cook and stir 30 seconds. Add chopped chard; cover and cook 3 to 4 minutes or until chard begins to wilt.
4. Stir in pine nuts, raisins, salt and pepper. With slotted spoon, place chard mixture in serving bowl.

Recipe fact:
This recipe is inspired by the cuisine fo the Catalan region in northeast Spain. This combination of greens, raisins and pine nuts is traditionally prepared with spinach. In our version, red Swiss chard adds a vivid splash of color.

Ingredient info:
Swiss chard has crinkly leaves with large stalks. The leaves can be green or red-tinged, and the stalks can be pale green or ruby-red. For this recipe, use chard with red stalks and dark leaves. Unlike many greens, chard holds up well to summer heat. Cook the stalks by themselves as you would asparagus. Use the greens as you would spinach.

Ingredient substitution:
Chopped walnuts can be used in place of the pine nuts. Remember to toast them and let them cool before adding them to the recipe.

Serving size: 1 cup
Calories: 190
Calories from fat: 100
Dietary exchanges: ½ fruit, 2 vegetable, 2½ fat OR ½ carbohydrate, 2 vegetable, 2½ fat