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Braised Swiss Chard with Raisins and Pine Nuts
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
-
2
tablespoons extra-virgin olive oil
-
1
medium red onion, halved and thinly sliced
Directions
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01In a large pot over medium, heat the oil until shimmering. Add the onion, garlic, chard stems, raisins and ½ teaspoon salt. Cook, stirring occasionally, until the onion and stems are softened, 6 to 8 minutes.
Pardon the interruption
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December 28, 2023
Wow
This is amazing. Great side dish for either an easy meal or something more formal.
November 11, 2023
Wow
+1 this was so delicious. Honestly not the type of thing I'd normally make (not the most exciting photo or ingredient list on first glance) but since I got the Milk Street magazine I opened it to two recipes and decided to just make them both. They were both great but this one was astounding, shockingly so. The sweet and savory are perfectly balanced and never overpower each other. The freshness coinciding with a nice little spicy kick at the end round out a delicious, endlessly entertaining and satisfying dish. I would expect this as a side at a high end steakhouse nestled next to their star cut -- not something I'd have expected to make in my own kitchen on a whim on a weeknight. Highly recommended, thank you!
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Wow this was delicious! I always get swiss chard with my CSA and I am so grateful to Milk Street for their amazing recipes!!!