BRAISED SWISS CHARD WITH PINE NUTS, RED ONIONS & CURRANTS

Wash the Swiss chard and tear into bite-size piece. Thinly slice red onion, toast pine nuts and reserve. Film a sauté pan with olive oil, place on a medium high flame, add onions, then the Swiss chard. Stir to wilt, add the stock or water and cover briefly to wilt. Season with salt, pepper, currants and pine nuts. Place in serving bowl and drizzle with balsamic vinegar. From Chef Wendy Little on Earthbound Farm’s website www.ebfarm.com