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Sautéed Swiss Chard with Pine Nuts & Raisins

Why I’m All About Swiss Chard These Days

Sometimes, all you need for a happy belly is to toss some greens in a pan. Seriously, a quick sauté can turn Swiss chard (or any leafy greens you've got) from ordinary to awesome in minutes.

Here's what you need: Swiss chard (or silver beet), some red onion for sweetness, a couple of garlic cloves, throw in some raisins and pine nuts for a sweet crunch, sprinkle of nutmeg, and a dash of olive oil, salt, and pepper. Mix it all up, and that’s it!

Tonight, I’m pairing this simple greens mix with my salmon that’s got a Spanish twist. Add a glass of Oyster Bay Sauvignon Blanc and some ciabatta, and there you go—a perfect meal.

You should definitely try it out. It’s easy, it’s tasty, and it’s my new go-to for an awesome side. Dig in and enjoy!



Recipe for

Sautéed Swiss Chard with Pine Nuts & Raisins Serves 4

Shopping list: 1 large bunch swiss card or silver beets 1 medium red onion 3-5 garlic cloves 2 tbsp. pine nuts 2 tbsp. golden raisins or sultanas 1/4 tsp salt 1/8 tsp ground nutmeg 1/8 tsp ground black pepper

Preparation: Red onions - Peel, halve, quarter and cut into thin slices. Discard top and bottom tips. Garlic cloves - Peel & crush Swiss chard - Wash & discard the hard stems. Roughly chop the leaves into 1/2" thick chunks Method:

Heat olive oil in a sauté pan for a minute. Add the crushed garlic and onions. Sauté on medium heat for about 3 minutes till softened.

Add the raisins and pine nuts and sauté for about a minute till the pine nuts begin to slightly brown. Add the cut swiss chard & stir. Cover immediately with a lid for about 3 minutes.

Remove lid and sauté the chard till it has all softened, about another 2 minutes. Season with ground nutmeg, salt and ground black pepper. Stir, taste & adjust seasonings.

Serve immediately.

And there you have it - a wonderful leafy, healthy side. The raisins, sweet red onions and pine nuts do wonders to complement the slight bitter undertones in the vegetable. This vibrant medley of flavors is wonderfully riveting on the palate.

So good as a side to any roasted meat or fish.




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