Italian/Moroccan Swiss Chard

Seperate the swiss chard stalks from leaves and rinse. Finely chop the stocks (about 1 cm) and green leaves (about 2 inch).

Add olive oil to heavy based pan with lid and add the shallot, then the garlic, then the chilli flakes and fry on low to medium heat until translucent but not browned

Add the finely chopped stalks and a dash of water, reduce the heat and place on lid and cook until stalks start to soften. Remove lid and add the chopped dates/pre-soaked and drained raisins, salt & pepper, add another dash of water if needed, replace lid and cook for another couple of minutes so that you create a light sauce

Add the green parts of the chard (which should still have a little water from rinsing that will help to stop it catching on the base) and replace lid and cook for 7-10 minutes, removing lid occasionally to stir and ensure there is enough liquid to stop it burning

Taste a piece of chard and stalk to make sure they are cooked enough (or to your liking) then toss in the toasted pine nuts, mix, check seasoning and serve (add a little extra olive oil and/or squeeze of lemon juice if you like)