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Sauteed Swiss Chard with Raisins and Pine Nuts


This warm salad is both healthy and flavorful.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2006


  • 2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 1/3 cup golden raisins
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • Coarse salt and ground pepper


  1. Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.

  2. In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.

  3. Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.

Reviews Add a comment

  • ddoolittle53
    4 APR, 2016
    My husband and I recently returned to a "planted-based diet" to get healthy again. Chard is a list-topper in our kitchen now, so finding this recipe was heaven sent! Just the right mix of flavors. The piquant mix of pine nuts, raisins and balsamic vinegar was a winner. I used a caesar dressing-vinaigrette I had on hand, and it worked great. My husband, who is new to this type of diet, loved it! It was easy to make, delicious enough to serve guests, and adds nice color on the plate.
  • tori4747
    17 JUN, 2014
    Very good. I've never had swiss chard! I added kale, because I didn't have enough chard..
  • Zoe Scantlebury
    7 NOV, 2012
    I loved it! Will for sure make it again!
  • LFTGirl
    23 FEB, 2012
    The local farmer's market has beautiful Swiss chard now and I couldn't resist it. It has the most beautiful multi-colored stalks and is a very very powerful vegetable in the fight against cancer. This recipe has so many different savory, salty, sweet and sour facets to it. Sure to delight any dinner party guest or a simple meal at home. Highly recommend!
  • LivingTheGoodLife
    7 SEP, 2008
    I LOVE this side dish!! The flavors all work so well together. I sometimes add more raisins since they taste fabulous with the brightness of the balsamic vinegar and the crunch of the pine nuts. I served this last night with roasted sweet potatoes and grilled chicken. What a winner!!