Tart Swiss Chard with Raisins and Pine Nuts

Tart Swiss Chard with Raisins and Pine Nuts

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Oh, I have a weakness for beautiful vegetables! Swiss chard takes the prize! Actually, swiss chard comes in red and yellow varieties. I love the red simply because it's so pretty. They taste the same, so either will do. 
I really hope that I can get people to get out of their vegetable rut and try new ones. It really is the main reason why I started this blog. After being asked for the millionth time by grocery checkers what the names of over half of my veggies were and what I did with them, I felt the need to get the word out however I could. Blogging is one of the ways I hope to spread the love. It certainly is a fun, creative outlet for me anyway!


So, the biggest misconception I hope to get rid of when it comes to the lesser known veggies is that they are harder to cook. NOT TRUE!!! Swiss chard for example is as easy to cook as spinach or broccoli and takes about 8 minutes total time.


The second thing I hope to change is the thought " I don't know what to do with "swiss chard....collard greens...fennel... etc." and that is where this blog comes in. I'll give you some ideas, and you can take it from there! Now you know how simple it is to cook new veggies! You never know what you've been missing until you try something new! Swiss Chard is DELICIOUS! I promise.

TIME  10 MINUTES   SERVES   6  


You will need:


2 bunches Swiss Chard


1 lemon


1 medium yellow onion


1/2 cup golden raisins


1/2 cup pine nuts


1 TBSP grapeseed oil  (or evoo. however, evoo doesn't have as high of a smoke point as grapeseed oil so it's not so great to sautee with. )


1/2 + 1/2 cup water




To Prepare:

Rinse Swiss Chard very well. Tear leaves from stems. Chop stems and leaves and keep seperated. The stems take longer to cook and you don't want soggy, slimy leaves. In a shallow saute pan, preferably metal, not non-stick (it will carmelize as apposed to steam) heat oil over med-high heat. Add chopped onions and chard stems, sautee for 1-2 minutes. Add juice from 1 lemon and 1/2 cup water. Cover and cook for about 2 more minutes. Don't overcook! Stir in chard leaves and raisins adding more water a little at atime if needed.

In a seperate pan, toast pine nuts over med-high heat until golden brown, about 2 minutes. Do not use oil!


Transfer Chard to a serving bowl and sprinkle with pine nuts. I eat this by itself for a light dinner. It also goes great with grilled chicken or pork chops. Enjoy!

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