Swiss Chard with Raisins and Pine Nuts

Swiss Chard with Raisins and Pine Nuts
Photo by Romulo Yanes


  • 1 ½ pounds Swiss chard (preferably rainbow or red)
  • ½ cup pine nuts
  • ¼ cup golden raisins
  • 1 cup water
  • 1 medium onion
  • ¼ cup olive oil

Tear chard leaves from stems, then coarsely chop stems and leaves separately. Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt. Cook onion...

View full recipe at Epicurious


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