Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　3/4 pound (about 1/2 large bunch) Swiss chard, washed well and drained

　　1/2 onion, chopped fine

　　1 tablespoon olive oil

　　1/4 cup water

　　2 tablespoons golden raisins, chopped fine

　　6 Kalamata or other large brine-cured black olives, pitted and chopped fine

　　

Step 1

Cut stems and thick center ribs from Swiss chard leaves. Discard center ribs and chop coarse stems and leaves separately.

　　

Step 2

In a 9-inch heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add stems, 2 tablespoons water, raisins, and salt to taste and cook, covered, over moderately low heat until stems are softened, about 5 minutes. Add leaves, olives, and remaining 2 tablespoons water and cook, covered, over moderate heat until leaves are wilted, about 3 minutes. Remove lid and cook, stirring occasionally, until most of liquid is evaporated and leaves are tender.