Swiss Chard With Raisins and Pine Nuts

Remove the chard stems and the thick central vein from each leaf.

Chop the leaves very coarsely.

Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until it just begins to sizzle.

Add the chard, stirring well to coat the chard with the butter/oil mixture.

Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.

Add raisins and pine nuts, stirring to combine evenly, and continue cooking until all moisture in the pan has evaporated. The entire cooking process should take no more than about 3 minutes.

Season with salt and pepper.

Serve immediately.