Lynn Barber made this at my Mom's Thanksgiving potluck. It was surprisingly tart and sweet. Very yummy.
1 pound trimmer Swiss Chard
2 Tbs fresh lemon juice
1 1/2 tsp olive oil
1/2 tsp salt
1/8 tsp black pepper
1/2 cup golden raisins
2 Tbs pine nuts, toasted
Slice chard leaves crossways into thin strips; place in a large bowl. Combine lemon juice, oil, salt and pepper, stirring with a whisk. Drizzle mixture over chard; toss to coat. Add raisins and pine nuts. Let stand for at least 15 minutes before serving.
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