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Viva Vegan!
by Terry Hope Romero

Tender Swiss chard pairs beautifully with the classic Spanish combination of sweet raisins and salty capers. This is an easy side that's good with just about anything, especially rice or quinoa, for absorbing the chard's savory juices. Red chard looks particularly pretty but green, yellow, or rainbow chard is fresh and summery.
Serves 4 as a side
Time; Less than 20 minutes
Gluten Free, Soy Free


    • 1 large bunch chard (over 1/2 pound or a little more)
    • 2 tablespoons olive oil
    • 2 cloves garlic
    • 2 tablespoons capers
    • 1/4 cup dark raisins
    • 2 tablespoons cooking wine, vegetable broth, or water
    • Salt and pepper


1. Wash the chard, then trim away the dried- out-looking parts of the ends of the stems. Re- move and dice the stems into 1/2-inch chunks. Roll up a few leaves and slice into 1/2-inch ribbons. Keep the stems and leaves separate for now.

2. Over medium heat in a large, heavy skillet, heat together the olive oil and garlic until sizzling. Stir in the capers and fry for about 30 seconds, then stir in the raisins and chard stems. Stirring occasionally, cook for 4 to 6 minutes, or until the chard stems start to be- come tender but are still firm. Toss in the chard leaves, stirring to coat with the oil, and cook until the leaves start to wilt, about 1½ minutes. Stir in the cooking wine to deglaze the pan and then remove from the heat.

3. Season the chard with salt and pepper and serve immediately, making sure to ladle some of the chardy juices onto the serving plates.

Variation:  Use spinach instead of chard, or a mixture of both!



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