Chard Anyone?

 Went to the farmers' market this morning in Lincoln and bought some beautiful chard, which is pictured here. I used to grow it, but the finches loved to sit on the leaves and eat tiny holes in them. I know everyone needs iron but they seriously put a crimp in our chard eating. I'm using a new recipe. Chard cooks in a nano-second. A bushel of the stuff is just enough for two. It's a lot like spinach. This recipe calls for olive oil, garlic, salt and pepper, plumped up raisins and toasted pine nuts. I didn't have raisins so decided to plump up Bing cherries. Barbecued marinated flank steak goes with the chard. Yum.