Swiss Chard With Raisins And Pine Nuts


Italians eat a lot of greens, and there are so many ways to prepare them you could eat them daily and not get bored. This is a very traditional recipe I was given when we lived in Italy and it really perks up swiss chard.

Buon Appetito!
Deborah Mele 2011

Swiss Chard With Raisins And Pine Nuts

Raisins and pine nuts add a unique flavor to swiss chard.

Ingredients:

  • 1 1/2 Pounds Swiss Chard
  • 1/2 Cup Pine Nuts
  • 1/4 Cup Olive Oil
  • 1 Small Onion, Finely Chopped
  • 1/4 Cup Raisins, Chopped
  • Salt & Pepper
  • 1 Cup Water

Directions:

  1. Wash and dry the chard, then chop the stems into 1 1/2 inch pieces and set aside.
  2. Coarsely chop the leaves and keep separate from the stems.
  3. Toast the pine nuts in a pot over medium heat until light brown.
  4. Remove and set aside until ready to use.
  5. Cook the onions in the oil in the pot stirring until the onions become translucent, then add the chard stems and cook stirring frequently for 3 to 4 minutes.
  6. Add the raisins and half of the water, cover and cook over low heat until the stems are tender, about 4 to 5 minutes.
  7. Add the chard leaves and remaining water and cook over medium heat until the leaves are tender, about another 4 minutes.
  8. Season with salt and pepper and place into a serving dish or platter.
  9. Sprinkle the chard with the pine nuts and serve at room temperature.