2. Cut off the tough ends of the chard stems, and then slice the rest into 1-inch pieces. Steam the chard until the leaves are limp, about 7 minutes. Cool, squeeze out the excess water, then coarsely chop the chard and set it aside.
3. In a large skillet over medium heat (while the chard is steaming), cook the stems in the olive oil with the onion for 5 minutes, or until the stems are al dente. Add them to the cooked chard leaves and season with salt and pepper. Mix in the peel, raisins, vin santo, and pine nuts. Cook, covered, on medium-low heat, for 2 to 3 minutes to heat through.
From The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen by Frances Mayes and Edward Mayes (Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., 2012). Copyright © 2012 by Frances Mayes and Edward Mayes. Photographs copyright © 2012 by Steven Rothfeld. All rights reserved. Reprinted with permission of the publisher.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.