Sauteed Swiss Chard with Raisins and Pine Nuts

I like the raisins in here to contrast a little sweet with the bitterness of the chard. I used regular raisins, or use what you have on hand. Almonds or walnuts are a good substitution for pine nuts.


1 bunch 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


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.
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.

(Recipe adapted from