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Lovely swiss chard recipe. I soaked the raisins in Marsala wine to plump them. Only cooked the chard until it was wilted. We really enjoyed this recipe Thanks Barb for posting it.
I used this as a "sauce" over pasta. It was terrific with or without Parmesan.
Loved it, Barb. Only thing I changed was to squeeze the moisture out of the spinach before adding the fruit, nuts and salt and pepper.