Rainbow Chard with Raisins, Pine Nuts, and Serrano Ham

I’ve never made Rainbow Chard before, so I was interested to track some down and try this recipe. I was able to find some at the local farmers market. I thought Chef Keller’s method of cooking the stems and leaves differently was an excellent touch. This dish has tons of flavor from the sweet Wine Steeped Golden Raisins (p 258) to the salted nuts and fried serrano ham. I give this recipe 5 stars because all the flavors were amazing, but I might cut back on the oil and Serrano ham and may even just do a simple sauté with garlic.