Rainbow Chard with Raisins and Pine Nuts | Vegetarian Recipes | Tesco Real Food

Ingredients

• 400g rainbow chard, stems chopped into 3cm pieces, large leaves halved, smaller leaves left whole
• 3 tbsp pine nuts
• 2 tbsp olive oil
• 1 tbsp butter
• 1 large red onion, thinly sliced
• 2 garlic cloves, thinly sliced
• ½ tsp nutmeg
• 100g golden raisins