Chard With Raisins and Pecans

• 23 cup pecans, chopped (about 4 oz)
• 23 cup raisins
• 2 tablespoons capers (optional)
• 8 garlic cloves, minced
• 4 mushrooms, sliced
• 2 lbs chard leaves, cut into bite sized pieces
• 12 teaspoon oil (to coat pan)
• 12 cup dry sherry

1. Chop pecans.
2. Add raisins and capers and set aside.
3. Chop garlic and slice mushrooms and set aside.
4. Chop chard and set aside.
5. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
6. Coat large skillet or dutch oven (at least 5 quarts) with oil.
7. Saute garlic and mushrooms over medium heat until soft, adding small amount of sherry if needed to prevent sticking.
8. Add the rest of the sherry and as much chard as will fit.
9. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly.
10. Continue to add the chard until all of it is in the pan.
11. Cook, uncovered, until the leaves are tender, about 5-10 minutes.
12. Stir in the raisins, capers and pecans and serve.

pecans, raisins, capers, garlic, mushrooms, chard, oil, sherry

Taken from www.food.com/recipe/chard-with-raisins-and-pecans-511800 (may not work)