2 cups water
2 lbs swiss chard, stems removed and leaves coarsely chopped
2 cups cooked yellow split peas
1 tbsp canola oil
3 oz ham, diced
1/4 cups pine nuts (or sliced almonds or sunflower seeds)
1/4 cups raisins, presoaked
IN a large saucepan, bring the water to a boil over high heat.
ADD the Swiss chard, cover, and cook for 3 minutes, or until tender-crisp. Drain the chard in a colander, pressing on it firmly with the back of a spoon to remove any excess liquid.
IN a large skillet, heat the canola oil over high heat. Add the ham and sauté, stirring, for 1 to 2 minutes to colour lightly.
ADD the pine nuts, stir well, then add the Swiss chard, peas, raisins, again mixing well.
COOK briefly until all ingredients are heated through. Enjoy.