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Sauteed Swiss Chard with Raisins and Pine Nuts

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Swiss Chard with Raisins and Pine Nuts

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 (4)

  • 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!!

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