Taste the Rainbow: Swiss Chard with Golden Raisins and Pine Nuts


Swiss Chard is one of those vegetables that is scheduled to show up in our CSA box every once in a while… and we replace it with something else. Not necessarily because we don’t like it, but we just don’t have a great “go-to” recipe for it. We may have found that recipe! I like that unlike some other recipes, it uses both the stems and the leaves of the chard — it looks great when made with Rainbow chard. Here the chard is just steamed/sauteed with onion and golden raisins, and topped with salted browned pine nuts. Heavenly!

Lisa says:

Yum — I usually don’t like raisins in savory dishes, but they’re actually good in this.

Chris says:

Hm, wonder if it’s because they soak up some of the steaming liquid and plump up… or because I chopped them smaller so you don’t notice them. 😉

Lisa says:

Maybe both?

Chris says:

Ha! I also like these salted pine nuts on top.

Lisa says:

Same here, though I like salted anything.

Chris says:

The chard isn’t bitter at all; this is really good. The cooked onions also add more flavor.

Lisa says:

Yeah, it’s great. Don’t sub out the chard anymore!

Chris says:

I don’t think you’ll have to worry about that!


Swiss Chard with Golden Raisins and Pine Nuts
1 1/2 pounds Swiss chard (preferably rainbow or red; from 2 bunches)
1/2 cup pine nuts (2 1/2 ounces)
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup golden raisins, finely chopped
1/2 cup water

Tear chard leaves from stems, then coarsely chop stems and leaves separately.
Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Don’t overcook or it’ll get too limp. Season with salt and pepper.
Serve sprinkled with nuts.

4 responses to “Taste the Rainbow: Swiss Chard with Golden Raisins and Pine Nuts”

  1. I absolutely love swiss chard! Try steaming/sauteing it in a little water and bacon grease (i.e. the amount left over in the pan from cooking a couple strips of bacon) and then top it with crumbled bacon and salt and pepper to taste. It’s delicious and so easy!

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