Swiss Chard with Raisins and Pine Nuts

By Gerlinde de Broekert
January 28, 2014
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Author Notes: This is my favorite way to prepare winter greens.The raisin and sugar add a touch of sweetness to the vegetables.The vinegar gives it a bite, and the nuts add some crunch.I have used Kale with this recipe and it works well.Gerlinde de Broekert

Serves: 4 to 6 people

  • 1large bunches of swiss chard
  • 2 tablespoons olive oil
  • 1/2 cup finally chopped onions
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons golden raisins
  • 3 tablespoons roasted pine nuts
  1. Wash chard, tear leaves from the stems and cut leaves into bite-sized pieces. Discard the stems.
  2. In a large frying pan, sauté the onions in olive oil for 5 minutes, add garlic and sauté for one more minute.
  3. Mix vinegar, sugar and raisins in a bowl and add to the onion mixture. Add the chard, put a lid on the pan and cook for 2 to 3 minutes. I pronounce it done when the chard starts to change colors.

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