This easy, elegant side dish makes a perfect bed for fish or chicken, or whatever you happen to be serving. Or just sneak the whole pan for the cook and no one will be any the wiser.
1 bunch of rainbow chard
2 cloves of garlic, minced
a handful of raisins
Warm some olive oil in your cast iron pan and prepare the chard: tear the leaves from the stems, then roll and slice into fine ribbons. Chop the stems into small pieces. Keep them separated.
Add the minced garlic and the chopped stems to the shimmering oil, sprinkle with salt and red chili flakes.
Stir, then add the raisins and let things cook gently for a few minutes.
When the garlic is fragrant and the raisins have started to plump, add the chopped leaves and stir.
Cook slowy until the leaves are soft. Test for seasoning, then enjoy.
