Sweet-and-Sour Cabbage & Chard

Adapted from Greens Glorious Greens! by Johnna Albi & Catherine Walthers

1 Tbls. butter
1  1/2 cup sliced Leeks
5 cups shredded Cabbage
1 cup water
1/3 cup raisins
1 bunch Chard leaves, chopped
1  apple, peeled, cored and sliced
2 tsp. apple cider vinegar
2 tsp. maple syrup or honey
salt

Wash chard leaves in a deep basin of water. Strip leaves from center stalk.  Use stalk and leaves separately. In a large skillet, melt butter over medium heat. Add leek and cook until translucent, 8 to 10 minutes. Add cabbage, water, raisins and apple slices. Cover loosely (allowing gasses to escape) and cook for 6 to 7 minutes. Stir in chard leaves, cook until just wilted and bright green, 3 to 4 minutes. Stir in vinegar and sweetener, add salt to taste. Serves 4.