KITCHEN CURIOUS NO RECIPE OFFERS CHANCE TO IMPROVISE

This one-pot dish makes for a nice side, whether served warm or at room temperature. Toss in cooked cannellini beans or chickpeas near the end of cooking to boost the protein and elevate it to entree status. I like to serve it with crusty bread for sopping up the flavorful liquid released by the greens (and things) during cooking. Sometimes, I ditch a fork altogether and use the bread as a utensil.

Nutritional content has been omitted for this recipe because quantities and ingredients will vary depending on your cooking preferences.

Swiss chard, beet tops, spinach or a combination Yellow squash, zucchini

or both

Onion

Garlic

Olive oil

Raisins Balsamic vinegar Pine nuts

Salt and freshly ground

pepper

Wash a bunch of Swiss chard. Roll the bunch up tightly like a cigar, then cut the leaves into about 1 1/2-inch strips and cut the stems into bite-size lengths. Keep the leaves separate from the stems.

Cut the squash lengthwise in half, then cut each half into thin halfmoons.

Cut half an onion into thin slivers. Any onion will do, but red onion will be prettiest.

Mince 2 or 3 garlic cloves, more if you like garlic.

Add enough olive oil to coat the bottom of a large saute pan or heavybottomed pot and warm it over medium-high heat. When the oil shimmers, add the onion and garlic, and saute, stirring periodically. Once the onion begins to soften, add the squash, stirring to combine, then cover the pan with a lid to encourage the release of moisture. When the squash begins to soften and turn slightly golden, stir in the Swiss chard stems and lower the heat to medium. Put the lid back on and let it cook down a bit. After a few minutes, stir in the Swiss chard leaves and the raisins. Put the lid back on and let cook a few more minutes.

Add a splash of balsamic vinegar, a handful of toasted pine nuts, a few pinches of salt and some cranks of freshly ground black pepper. Stir and adjust seasoning. Serve warm or at room temperature.

Serves 4 as a side dish.

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