Sautéed Chard with Pine Nuts and Golden Raisins

Sautéed Chard with Pine Nuts and Golden Raisins

Tender chard turns silky with sweet raisins and toasted pine nuts for crunch.

Total 25 min Makes 4 servings Calories 180/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Swiss chard is wilted in olive oil with garlic, then finished with plumped golden raisins and toasted pine nuts for a balance of bitter, sweet, and nutty flavors. A splash of vinegar at the end brightens the leaves and ties the dish together. It makes a quick side for roasted meats or a simple pasta dinner.

Ingredients

  • 2 bunches Swiss chard, stems removed and leaves chopped
  • 3 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1/3 cup golden raisins
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon red pepper flakes
  • salt, to taste
  • black pepper, to taste

Method

  1. Place the golden raisins in a small bowl and cover with warm water. Let soak while you prepare the chard, then drain.

  2. Wash the chard leaves and shake off excess water. Stack and roughly chop into 2-inch pieces, keeping stems and leaves separate if desired.

  3. Toast the pine nuts in a dry 9-inch skillet over medium heat, shaking the pan often, until golden and fragrant, 3 to 4 minutes. Transfer to a plate to cool.

  4. Heat the olive oil in the same skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant but not browned, about 1 minute.

  5. Add the chard to the skillet in batches, tossing with tongs to coat in oil and wilt slightly before adding more. Cook until all the chard is wilted and tender, 6 to 8 minutes.

  6. Stir in the drained raisins and cook 1 minute more to warm through.

  7. Remove from heat and stir in the white wine vinegar. Season with salt and black pepper to taste.

  8. Transfer to a serving dish and scatter the toasted pine nuts over the top before serving.

Rate this recipe

★ 4.6 (1)

Sautéed Chard with Pine Nuts and Golden Raisins

Swiss chard is wilted in olive oil with garlic, then finished with plumped golden raisins and toasted pine nuts for a balance of bitter, sweet, and nutty flavors. A splash of vinegar at the end brightens the leaves and ties the dish together. It makes a quick side for roasted meats or a simple pasta dinner.

25 min 4 servings 180 cal

Ingredients

  • 2 bunches Swiss chard, stems removed and leaves chopped
  • 3 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1/3 cup golden raisins
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon red pepper flakes
  • salt, to taste
  • black pepper, to taste

Method

  1. 1

    Place the golden raisins in a small bowl and cover with warm water. Let soak while you prepare the chard, then drain.

  2. 2

    Wash the chard leaves and shake off excess water. Stack and roughly chop into 2-inch pieces, keeping stems and leaves separate if desired.

  3. 3

    Toast the pine nuts in a dry 9-inch skillet over medium heat, shaking the pan often, until golden and fragrant, 3 to 4 minutes. Transfer to a plate to cool.

  4. 4

    Heat the olive oil in the same skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant but not browned, about 1 minute.

  5. 5

    Add the chard to the skillet in batches, tossing with tongs to coat in oil and wilt slightly before adding more. Cook until all the chard is wilted and tender, 6 to 8 minutes.

  6. 6

    Stir in the drained raisins and cook 1 minute more to warm through.

  7. 7

    Remove from heat and stir in the white wine vinegar. Season with salt and black pepper to taste.

  8. 8

    Transfer to a serving dish and scatter the toasted pine nuts over the top before serving.