Mario’s Braised Swiss Chard
1/2 cup raisins
1/2 cup dry white wine
Olive Tap Extra Virgin Olive Oil
4 slices Pancetta, small dice
1 clove garlic, minced
1 shallot, minced
1 bunch Swiss Chard, washed, drained and coarsely chopped
1/4 cup chicken stock
Toasted pine nuts
Lightly cover the bottom of a skillet with the Olive Tap EVOO and render the pancetta until crispy. Saute the garlic and shallot lightly. Put the Swiss Chard in the pan. When the chard wilts, put in the chicken stock. Cover and cook for 3 minutes. Remove cover and put in the white wine, raisins and pine nuts. Continue to braise until the chard is tender. Salt and pepper to taste.
This dish can be used as a vegetable side dish or as a bed for scallops, grilled tuna or any strongly flavored seafood.