Swiss Chard with Pine Nuts and Raisins

Published on April 6, 2019 | By
swiss chard recipe

I love Swiss chard, especially the rainbow variety. The multicolored rainbow chard is pleasing on the plate and to the palate. Chard is an antioxidant powerhouse and is loaded with fiber, and vitamins K, C and A. You will also benefit from the magnesium, potassium and iron packed in this leafy green member of the thistle family. The slightly bitter chard is a favorite in Mediterranean countries and has become increasingly popular in local groceries. In our area it is easily found at the farmer’s markets in the fall and during our mild cool winters. This is a quick and easy recipe to use as a side to accompany fish or meats or eat just as is!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 bunches of Swiss chard. I like the rainbow variety.
  • 2 TBSP pine nuts, toasted
  • 1/2 medium onion, cut into thin slices
  • 2 cloves garlic, minced
  • 1/3 cup raisins
  • 1/3 cup black olives, pitted and halved
  • 2 TBSP olive oil
  • sea salt and fresh ground black pepper
  • 1/2 cup water

Instructions

  1. Heat the olive oil in a deep skillet. On low-medium heat sauté the sliced onions and garlic until soft.
  2. Meanwhile, place a small pan with the pinenuts in a 350 degree oven and lightly roast the nuts. Watch them carefully and stir frequently because they burn easily. Remove from oven and let cool.
  3. Wash and dry the chard. Remove tough middle stems and chop the chard into bite sized pieces. It shrinks significantly once cooked. Add the chard to the skillet with the cooked onion and garlic. Continue stirring with a wooden spoon until wilted. Thoroughly mix the chard and sautéed vegetables.
  4. Add 1/2 cup water, the raisins, salt, and pepper. Cover and allow to cook over a low heat for at least 10 minutes or until tender. Add pine nuts and olives. Cook for 2-3 more minutes and serve immediately.
Comments are closed.

Related Recipes

  • Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
  • Cook Time : 120 Min

Crawfish Bisque

Crawfish bisque is typically a treasured passed down family recipe. The aromatic roux based bisque with spicy crawfish stuffed heads...

Read More
  • Yield : 4-1 pint jars

Creole Remoulade Sauce

My family has passed down this recipe for spicy New Orleans style Creole remoulade sauce for generations. I serve it...

Read More
  • Servings : 2

Spicy Strawberry Jalapeno Margarita

This sweet and spicy margarita is perfect for a warm spring evening or a hot summer night. Cinco de Mayo...

Read More