Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.
Strip the chard leaves from the stalk. Cut the
stalk into batons and roughly shred the leaves.
Set aside separately.
Heat the oil in a sauté pan and fry the lamb for
5-6 mins over a high heat until browned. Add the
onion, garlic, chard stalks and spices and continue
to cook for 3-4 mins until softened. Pour over the
stock and scatter in the raisins, then simmer for
4-5 mins to make a sauce. Wilt chard leaves through
the stock, season and serve scattered with pine nuts.