Recipe from Nom Nom Paleo

2 tablespoons raisins

3 pounds Swiss chard

3 tablespoons pine nuts

2 tablespoon ghee

2 garlic cloves, minced

Kosher salt

Freshly ground black pepper

Juice from ½ lemon

3 Porkitos (Prosciutto Chips)


Place the raisins in a small bowl and submerge in hot water for at least 10 minutes.

If you don’t have any Porkitos ready, now’s the time to bake ‘em. See Porkitos recipe below.

Wash the chard and flick off the excess water. You want the leaves damp, but not sopping wet. 

Cut out the stems and roughly chop the leaves into thick ribbons. If the stems are fresh and crisp, slice ’em up into ½-inch pieces and discard the ratty ends.

Heat a large skillet over medium heat and toast the pine nuts until golden brown, 2 to 3 minutes. Transfer the pine nuts to a plate to cool.

Increase heat to medium high and add 2 tablespoons of ghee to the skillet. When the fat’s shimmering, add the stems with a sprinkle of salt. Sauté until tender.

Add the minced garlic to the pan and stir for a few seconds until fragrant. Then, add the damp leaves in batches, each with a sprinkle of salt. (Don’t worry if you can’t get all the leaves into the pan all at once. The leaves will wilt and cook down, and eventually you’ll get all the greens in the pan.)

Drain the plumped raisins, and toss ’em in. Give everything a good stir, and cover the pan. Decrease the heat to medium and cook, covered, for 2 minutes or until tender.

Season with salt and pepper to taste. Toss in the pine nuts, squeeze on the lemon juice, and crumble on the Porkitos.

To make the Porkitos: 

Preheat the oven to 350°F with the rack in the middle.

Line a rimmed baking sheet with a piece of parchment paper, and place the prosciutto in a single layer on top. Don’t overcrowd the swine or it won’t crisp properly!

Once the oven is ready, place the the tray in the oven. Bake for 10-15 minutes (depending on the thickness of your prosciutto slices) or until crunchy. Watch your chips like a hawk to make sure they don’t burn.

Transfer the chips to a wire rack to cool. (They’ll actually get crunchier as they cool, so it’s better to err on the side of under-baking them.)