Swiss Chard with Raisins and Pine Nuts

A delicious side dish that’s ready in just 20 minutes! Enjoy this salad that’s made using Swiss chard, raisins and pine nuts - featuring hints of Spanish cuisine.

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  • prep time 20 min
  • total time 20 min
  • ingredients 7
  • servings 4
 

Ingredients

1
large bunch red Swiss chard (about 10 to 12 stalks)
1/4
cup pine nuts
2
tablespoons olive oil
1
tablespoon minced garlic
1/3
cup raisins
1/4
teaspoon salt
Dash pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Rinse Swiss chard; shake to remove excess moisture, but do not pat dry. Cut leaves from stalks; discard or reserve stalks for a later use. Very coarsely chop leaves. Set aside.
  • 2 Place pine nuts in 12-inch skillet; cook over medium heat for 2 to 4 minutes or until lightly browned, stirring constantly. Remove from skillet; set aside.
  • 3 Add oil to same skillet; heat over medium heat until hot. Add garlic; cook and stir 30 seconds. Add chopped chard; cover and cook 3 to 4 minutes or until chard begins to wilt.
  • 4 Stir in pine nuts, raisins, salt and pepper. With slotted spoon, place chard mixture in serving bowl.
  • 1 Rinse Swiss chard; shake to remove excess moisture, but do not pat dry. Cut leaves from stalks; discard or reserve stalks for a later use. Very coarsely chop leaves. Set aside.
  • 2 Place pine nuts in 12-inch skillet; cook over medium heat for 2 to 4 minutes or until lightly browned, stirring constantly. Remove from skillet; set aside.
  • 3 Add oil to same skillet; heat over medium heat until hot. Add garlic; cook and stir 30 seconds. Add chopped chard; cover and cook 3 to 4 minutes or until chard begins to wilt.
  • 4 Stir in pine nuts, raisins, salt and pepper. With slotted spoon, place chard mixture in serving bowl.

EXPERT TIPS

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Expert Tips

This recipe is inspired by the cuisine of the Catalan region in northeast Spain. This combination of greens, raisins and pine nuts is traditionally prepared with spinach. In our version, red Swiss chard adds a vivid splash of color.

Swiss chard has crinkly levels with large stalks. The leaves can be green or red-tinged, and the stalks can be pale green or ruby-red. For this recipe, use chard with red stalks and ark leaves. Unlike many greens, chard holds up well to summer heat. Cook the stalks by themselves as you would asparagus. Use the greens as you would spinach.

Chopped walnuts can be used in place of the pine nuts in this recipe. Remember to toast them and let them cool before adding them to the recipe.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
190
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
410mg
410%;
Total Carbohydrate
17g
17%
(Dietary Fiber
3g
3%
  Sugars
10g
10%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
45%;
Calcium
8%;
Iron
20%;
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 2 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.