Chard with Sweet Potato, Pine Nuts, Golden Raisins, and Prosciutto

All green, leafy goodness should taste as good as this. The mingling of flavors and textures make every bite a tasting adventure of what pops out next.

Serves 6

¾ cup golden raisins

¼ star anise

1 whole clove

½ cup dry white wine

2 Tbsp pine nuts

3 oz thinly sliced prosciutto, cut crosswise into ¼-inch strips

4 Tbsp extra-virgin olive oil

1 small yam, peeled, cut into ½-inch cubes, about 1 cup

Kosher salt and freshly ground black pepper

1 bunch chard or kale

1 Tbsp garlic, finely chopped

  1. Combine the golden raisins, star anise, and clove in a small jar. In a small saucepan, bring the wine to a boil. Pour over the raisins and cool. Let stand for 30 minutes. (Covered, raisin mixture can be refrigerated for up to one month.) Remove the star anise and clove before using.
  2. In a large sauté pan on medium-high heat, brown pine nuts (2–3 minutes), shaking to brown evenly. Remove to plate and cool. In same pan add the prosciutto and sauté for about a minute to crisp. Remove to bowl. In the same pan, heat 2 tablespoons of oil over medium heat and sauté yam cubes until slightly browned, about 5 minutes (but hold their shape). Salt and pepper to taste. Remove to bowl with prosciutto.
  3. Cut the thick stems from the kale or chard and discard. Stack the greens in batches and cut crosswise into 1-inch strips. Set aside. Add 1½ tablespoons oil into the pan and heat over medium-low heat. Add the garlic and cook until softened but not brown, about 1 minute. Add one half the chard greens, season with salt and pepper, cook 3–5 minutes over medium-low to medium heat, until the chard wilts to about half its original volume. Add remaining chard and cook until wilted and tender, 5–10 minutes.
  4. Add pine nuts to bowl with yams and prosciutto. Add 2-3 tablespoons of raisins with their liquid and toss. Season to taste with salt and pepper. Add to pan with the greens, toss and serve.