Swiss Chard

I may have said this before, but swiss chard takes the prize for our vegetable of the year. It went in the ground in mid-May and has been producing every since. We planted 4 seedling plants though there were a couple of plants in each seedling group. Next year I'll try to make sure there is only one plant in each spot since they got crowded and I'll plant 8 plants. I often forget to photograph it when we harvest some because it is such a usual occurrence. Friday night, I remembered to snap a few photos of it before we chopped it up to make Swiss Chard with Golden Raisins and Pine Nuts. We modified the recipe a bit. Basically I didn't bother with poaching the leaves separately as the recipe called for. We've always just sauteed our leaves until they wilt. So we roughly chopped the leaves and added them to the pan after sauteing some garlic and the stems and adding pine nuts to toast. When we added the chard leaves, we added golden raisins that had been soaked in hot water and then drained. It was a nice dish with a hint of sweetness because of the raisins. It's a nice change from our other saute of swiss chard with garlic and red pepper flakes, topped with lemon juice.