Serves: 5
Total Calories: 19

4 leaves swiss chard, stemmed
1 1/2 teaspoons freshly squeezed lemon juice
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
1 tablespoon pine nuts or chopped cashews, unsoaked
1 tablespoon golden raisins, soaked in water for 10 minutes and drained
dash ground pepper (optional)

Equipment:
cutting board
chef’s knife, 8-inch
citrus juicer or reamer
measuring spoons
medium bowl
small bowl
small colander or fine-mesh strainer
saucepan (optional)

Stack two of the Swiss chard leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the Swiss chard strips a few times, so they aren’t too long, and put them in a medium bowl. Add the lemon juice, oil, and salt. Toss well with your hands, working the dressing into the greens. Add the pine nuts and raisins and toss gently. Season with ground pepper if desired. Stored in a sealed container in the refrigerator, Swiss Chard with Pine Nuts and Raisins will keep for 3 days. Bring to room temperature before serving.

Warming Option: Put in a small saucepan over low heat and warm gently for 2 to 3 minutes. Do not overheat.

Nutritional Facts:

Serves: 5
Total Calories: 19
Calories from Fat: 8

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
cucumbers with fresh mint
carrots with moroccan spices
carrots with parsley and walnuts
coleslaw
latin american cabbage
mediterranean kale
dilly slaw
marinated vegetables
southern greens
tabouli
swiss chard with pine nuts and raisins