Swiss chard with raisins

• 1 pound fresh Swiss chard, rinsed, stems removed, and leaves chopped (10 cups)
• 1/4 cup water
• 1/4 cup apple juice
• 2-4 T golden raisins

In large, deep skillet, combine the chard and water (if the greens don’t all fit, let some cook down then add the rest). Cover and cook, stirring and turning occasionally with 2 spoons, until the leaves are just wilted and most of the liquid is evaporated, 4 to 5 minutes. Stir in the apple juice and raisins. Cook, uncovered, stirring often, until the apple juice is almost evaporated, 2 to 3 minutes. Serve hot. Serves 4. Recipe from The Big Book of Vegetarian.