1.5 Tbsp. currants, raisins, or golden raisins1 bu. Swiss chard, stemmed and washed in several changes of water, stems diced and set aside 1 Tbsp.  olive oil 1 to 2 garlic cloves (to taste), minced 1.5 Tbsp. pine nuts or other nuts Salt and freshly ground pepper

Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 min. and drain. Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 min., until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely. Heat the oil over med. heat in a lg., heavy nonstick skillet. Add the chard stems and cook 3 to 5 min., until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 min. Add the garlic and cook, stirring, about 1 min. or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 min.. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature. Yield: Serves 4 Advance preparation: You can make this several hours before serving. Reheat gently on top of the stove if you want to serve it hot. The blanched greens will keep in a covered bowl in the refrigerator for 3 or 4 days. from The New York Times, Recipes for Health, By Martha Rose Shulman, October 8, 2008