1/4 cup pine nuts
1/4 cup raisins
1 small red onion sliced thin
1 1/2 lbs chard. (Strip leaves away from stems.)
2 Tbl olive oil
1 Tbl balsamic vinegar
1. Toast pine nuts and set aside.
2. Fry onions in oil over medium high heat for 4 minutes. Add raisins and cook 1 minute longer.
3. Add chard. Cook until wilted, about 6 minutes.
4. Sprinkle with salt, pepper, balsamic vinegar and roasted pine nuts.
Seeds is about my experiences with nature and gardening in Austin, Texas. Austin lies on the border of two natural regions: the Blackland Prairie and the Edwards Plateau. My family's house and garden are located in Northwest Austin; we garden beneath cedar elms and live oaks in dry, rocky shade.