Sautéed Swiss Chard with Golden Raisins and Pine Nuts

Steps

1. Step 1

   Put the golden raisins in a small bowl and cover with very hot water. Let them plump while you prep everything else, then drain.

   10 min, hands-off

   • 1/3 cup golden raisins
2. Step 2

   Toast the pine nuts in a dry large skillet over medium heat, shaking often, until golden and fragrant, 2 to 3 minutes. Tip them onto a plate right away so they don't burn.

   3 min

   • 3 tbsp pine nuts
3. Step 3

   Strip the chard leaves from the stems. Slice the stems crosswise into 1/2-inch pieces and coarsely chop the leaves, keeping the two piles separate.

   7 min

   • 2 bunches Swiss chard (about 1 1/2 lb total)
4. Step 4

   Heat the olive oil in the same skillet over medium heat. Add the chard stems and a pinch of salt and cook, stirring now and then, until they start to soften, about 4 minutes.

   4 min

   • 2 bunches Swiss chard (about 1 1/2 lb total)
   • 3 tbsp extra-virgin olive oil
   • salt
5. Step 5

   Add the garlic and chili flakes and cook until the garlic smells sweet and is just turning pale gold, about 1 minute. Don't let it brown.

   1 min

   • 3 cloves garlic
   • 1/4 tsp red chili flakes
6. Step 6

   Add the chard leaves in handfuls with the water, tossing as they wilt to make room for the next handful. Cook until the leaves are tender and the pan is nearly dry, 4 to 5 minutes.

   5 min

   • 2 bunches Swiss chard (about 1 1/2 lb total)
   • 2 tbsp water
7. Step 7

   Take the pan off the heat. Stir in the drained raisins, toasted pine nuts and lemon juice, then season with salt and pepper to taste. Serve warm.

   2 min

   • 1/3 cup golden raisins
   • 3 tbsp pine nuts
   • 1 tbsp lemon juice
   • salt
   • black pepper

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026