This recipe is inspired by the cuisine of 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.
Swiss chard has crinkly levels 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 ark 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.
Chopped walnuts can be used in place of the pine nuts in this recipe. Remember to toast them and let them cool before adding them to the recipe.
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