Soba Noodles with Chard and Raisins

Ok. That's a fine looking picture! Dr. Sanjay Gupta would once again be proud -- so many colors! I opted for Rainbow Chard, which is just gorgeous. Each of the stems is a different color. You can see in the picture how some of the pieces are red and some are yellow, for example. One great thing about this recipe is that it calls for the whole chard piece, not just the leaves. You saute the chopped stems and then steam the leaves until they wilt.

We loved this dinner. Like last night's entree, I haven't made this one in years. My blog is motivating me to make a wider variety of recipes. Thanks to ME for that! :)

Though Tommie wanted to give this one a 5, I'm going to go with a 4. The flavors are fabulous -- raisins, chard, pine nuts, olive oil, green olives, garlic, and red pepper flakes combined with soba noodles. I went with wheat and buckwheat noodles, and they tasted great. My only issue with the dish was that the noodles were extremely starchy, which made a mushy sort of texture. I rinsed them after boiling them as directed, but maybe I need to stir them around the next time when I rinse. Something to work on...