Stir-Fried Chard

- 29 oz chard leaves

- 2 anchovy fillets

-1.8 oz pitted taggia olives

-1 oz. pine nuts

- 1.8 oz soaked grapes

- Garlic

- Red pepper

- Extra virgin olive oil

- Salt

- Pepper

- 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 begin to whistle, about 5 minutes, add the chopped chard leaves and the taggia olives.

- Season with salt and pepper.

- Continue to simmer until cooked.