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Nutrition Facts
Serving Size 1 (293g) Recipe makes 4 servings
Calories 274
Calories from Fat 198		(72%)
Amount Per Serving		%DV
	Total Fat 22.1g	33%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 10.6g
	Polyunsaturated Fat 7.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 366mg		15%
Potassium 853mg		24%
Total Carbohydrate 18.6g		6%
	Dietary Fiber 4.1g	16%
	Sugars 9.0g
Protein 5.9g		11%
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Swiss Chard With Raisins and Pine Nuts

Recipe #117906 | 30 min | 25 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Nolita_Food
Apr 18, 2005

From Gourmet Mag. Very simple and delicious vegetable dish

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs swiss chard (preferably rainbow or red)
1/2 cup pine nuts
3 tablespoons olive oil
1 medium onion, finely chopped
1/4 cup golden raisin, chopped
1 cup water

Directions

1
Tear chard leaves from stems, then coarsely chopped stem and leaves separately.
2
Toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes.
3
Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute.
4
Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes.
5
Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. Serve immediately.

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Featured Reviews for This Recipe

From: Love to Eat!!

On Apr 9, 2009

Very good, added 4 cloves of garlic and omitted at least half of the water. Also seasoned with salt and pepper.

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From: D Rusak

On Jun 21, 2008

I found this to be a little bland, even with the addition of salt and pepper. But it is definitely an easy, healthy recipe. I would consider making this again.

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From: chefyl

On Mar 27, 2007

Tasty and easy. I made a few modifications, based on what I did and did not have on hand: Substituted beet greens for chard, walnuts for pine nuts, garlic for onion, whole jumbo purple raisins for chopped golden, and then added some goat cheese when it was all cooked up. Yum! ...I agree with MIssy Wombat that you can cut back on the water.

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From: Manami

On Oct 4, 2006

Hi EV_food, made this salad the other night and it was delicious. I found it in Everyday Food, Ocotber 2006 edition, the only thing I changed was I added 1 tablespoon of balsamic vinegar and salt, coarse ground black peper, and a sprinkling of crushed red pepper. I am not a lover of pine nuts so I subbed it for toasted, chopped walnuts. Thank you for posting such a wonderful salad and we used it a substitute for spinach salad! Diane

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Read all 5 reviews