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Swiss Chard with Raisins and Pine Nuts

Swiss Chard with Raisins and Pine Nuts
  • Quick & Easy!
  • Gluten Free!
Serves: 4Ready In: 20 minutes

Why We Like It

This is one of our favorite Swiss Chard recipes!  So easy to put together and the raisins and pine nuts add the perfect combination of flavor and crunch!

Soak the Raisins:

  • 3 Tbsp raisins (or golden raisins or currants)

Add to a small bowl and cover with hot water.  Let them soak for 10 minutes to soften.  Drain and set aside.  (See quick tip.)

Toast the Nuts:

  • 3 Tbsp pine nuts (or pecans)

Add to a small dry skillet over medium heat.  Cook for about 3 minutes until lightly toasted and fragrant.  Set aside.

Blanch the Swiss Chard:

  • 2 bunches swiss chard (leaves cut from stems and leaves and stems chopped separately)

Fill a large pot or saucepan with water and bring to a boil.  (If the swiss chard stems are thicker than one inch, you will need to blanch them for 2 minutes longer than the leaves.)  If the stems are about one inch or smaller, add the leaves and stems to the boiling water at the same time and boil them for 3 minutes.  When they are done, drain and discard the cooking water.  Press the leaves against the side of the colander to remove excess water.

Saute the Swiss Chard:

  • 2 Tbsp olive oil
  • 2 garlic cloves (finely diced, or 1/2 tsp garlic powder)
  • 1 Tbsp balsamic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Add the oil to a large skillet over medium high heat.  Add garlic and cook for one minute.  Then, add the swiss chard, raisins, balsamic vinegar, salt and pepper and stir to combine.  Cook for 2 minutes until heated through and swiss chard is wilted.

Serve and Enjoy!

Serve the swiss chard topped with toasted nuts.

Quick Tips

Soaking your raisins is optional, but will make them juicier and softer.  Because raisins are a dried fruit, soaking them in hot water can transform them from their harder / chewier texture to something softer and juicier.

Swiss chard is similar to beet greens, and is teaming with beneficial antioxidants (especially for blood pressure and blood sugar control) not available elsewhere.  However, both Swiss chard and beet greens also contain oxalic acid, and if consumed consistently, could interfere with mineral absorption.  Although eating chard raw or sauteed on occasion is perfectly fine, this is the reason for this boiling step (and discarding the water) in order to successfully remove the oxalic acid.

Nutrition Information for one serving

  • Calories: 130
  • Fat: 11 g
  • Saturated Fat: 1.3 g
  • Total Carbohydrate: 8 g
  • Cholesterol: 0 mg
  • Fiber: 1 g
  • Sugars: 5 g
  • Protein: 2 g
  • Sodium: 175 mg