Swiss Chard with Pine Nuts and Golden Raisins Recipe

Swiss Chard with Pine Nuts and Golden Raisins Recipe

I noticed a big gap in the recipes I’ve brought to you on the blog. I have not been sharing enough side dishes! My posts tend to focus on the main event and don’t give enough love to all the accompaniments that are served alongside. With dinner and holiday party season on the horizon; I am going to do my best to showcase more side dish ideas in the upcoming weeks. I’m kicking it off is this simple recipe for Swiss chard.

Every month I like to look at what produce is in season so I am buying vegetables at their peak. Swiss chard happened to be among the September and October list. It’s a leafy green, often compared to spinach. I have not cooked with Swiss Chard too much until now.

I love the earthiness of this leafy green.  Including the stems from the chard in what you’re preparing also gives it a slight crunch. For this dish I  added golden raisins to add small bursts of sweetness to offset the rustic flavor of the greens.

Make the Swiss chard a bigger part of the meal by laying a piece of baked fish or chicken on top of them.

The colors and flavors of this dish would also be great as part of a family style dinner with a harvest or Italian theme.


…all for the love of the dish


Swiss Chard with Pine Nuts and Golden Raisins Recipe

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2-4 servings


  • 1 large bunch (about 4 cups) chopped red swiss chard
  • 1 large shallot
  • 1/2 cup golden raisins
  • 1 tbsp pine nuts
  • 2 tsp olive oil


  1. Heat a large pan over medium heat. Add the pine nuts to the pan and cook until aromatic. About 45 seconds-1 minute. Remove and set aside.
  2. Add 2 tsp of olive oil to the pan. Dice 1 large shallot and add to the pan.
  3. Roughly chop the bunch of Swiss Chard including the stems (Just cut off the last ½ inch and discard). Add the greens to the pan.
  4. Cook for about 3 minutes (stirring throughout so all leaves get cooked down a bit). The leaves will wilt like spinach but the stems will remain a little crunchy.
  5. Add the raisins and continue to cook for another 30 seconds.
  6. Spoon out onto a serving platter and add the pine nuts to the top.
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