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Prep Time: 5 minutes
Cook Time: 20 minutes
29 oz chard leaves
2 anchovy fillets
1.8 oz pitted taggia olives
1 oz. pine nuts
1.8 oz soaked grapes
Extra virgin olive oil
Put a little oil in the pan and add 2 cloves of crushed garlic, a seeded red pepper (without the tip), and the anchovy fillets. Melt over low heat.
Add the pine nuts and toast them.
Cut the white part of the chard, add it to the pan and let it simmer along with the soaked raisins. Cover the pan with the lid and fry gently.
Once it begins to whistle, about 5 minutes, add the chopped chard leaves and the taggia olives.
Season with salt and pepper.
Continue to simmer until cooked.