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Sautéed Chard (Acelgas Saltada)
By Chef Shirley Lomax Brooks


1/4 cup Thompson Seedless Raisins or Flame Seedless Raisins
1 Onion minced
2 tablespoons Olive Oil
4 cups Chard (Swiss Chard) chopped and cooked
2 cloves Organic Garlic minced
Salt to taste
1 teaspoon Nutmeg freshly grounded