Swiss Chard Cranberries

Cut the chard stems into 1 to 2 inch lengths and chop the leaves. Steam the stems until they are almost tender. Add the chopped leaves. Continue to cook until chard is tender. Drain. When cool, squeeze dry. Heat oil in a skillet and add garlic, cooking until it just begins to color. Add the pine nuts and cook another minute, stirring constantly. Add the chard, cranberries, salt and pepper and finish cooking, another couple of minutes. Serve hot or at room temperature. This recipe also works well with spinach.