SWISS CHARD WITH GOLDEN RAISINS AND PUMPKIN SEEDS
Pairs well with Woodbridge by Robert Mondavi Sauvignon Blanc
Makes 6 servings
2 pounds Swiss chard, stem ends trimmed
1/4 cup raw hulled pumpkin seeds
1 Tbsp extra-virgin olive oil
1 small red onion, halved and thinly sliced
1/2 tsp sea salt
1/2 cup golden raisins
1 Tbsp fresh lemon juice
Place the chard on your cutting board. Use a sharp knife to cut out the colorful stems from the leaves. Slice the stem cross-wise into 1/4-inch pieces and place them in a bowl.
Working in batches, stack the greens, roll them into a thick cigar shape and slice them crosswise into 1/4-inch-wide ribbons.
Toast the pumpkin seeds in a small skillet over medium heat, shaking the pan often, until fragrant, toast-brown and plump, 3-4 minutes. Transfer to a small plate to cool and set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and salt and cook, stirring often, until it begins to soften, 3-4 minutes. Stir in the chard stems and cook until they're starting to soften, about 4 minutes. Add the greens and cook, stirring often, until they begin to wilt, about 4 minutes longer. Stir in raisins and lemon juice and turn off the heat.
Sprinkle the pumpkin seeds over the top and serve.