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Braised Swiss Chard with Raisins and Pine Nuts

4 to 6 Servings

40 minutes

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Savory-sweet chard with plump raisins and rich, resinous pine nuts is a common vegetable offering in Catalonia, Spain. In our version, we’ve accentuated the contrast of tangy and sweet by adding a touch of floral honey and woodsy sherry vinegar, and we toss in a small measure of red pepper flakes to add a hint of heat. Any type of Swiss chard works here, but if you can find rainbow chard, the colorful stems make for an especially vibrant dish. To be efficient, toast the pine nuts while the chard cooks. In a small skillet over medium, they’ll take only 3 to 4 minutes to turn fragrant and golden brown.

4 to 6

Servings

Tip

Don’t forget to reserve the chard stems separately from the leaves. We chop the stems and sauté them with the aromatics so they spend more time in the pot than the quicker-cooking leaves.

40 minutes

Ingredients

Directions

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Reviews
Christine D.

Wow this was delicious! I always get swiss chard with my CSA and I am so grateful to Milk Street for their amazing recipes!!!