Prepare to be transported to the sun-drenched landscapes of the Mediterranean with this incredibly simple yet spectacularly delicious Swiss chard recipe that will revolutionize your vegetable side dishes! Imagine a vibrant, nutritious plate that combines the earthy richness of Swiss chard, the sweet burst of plump raisins, and the luxurious crunch of toasted pine nuts - all coming together in just 25 magical minutes. Whether you're a health-conscious foodie or someone looking to impress dinner guests with minimal effort, this recipe is your culinary secret weapon.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 bunch Swiss chard, chopped
- 1/4 cup raisins
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Thoroughly wash the Swiss chard under cold running water, removing any dirt or debris. Pat dry with clean kitchen towels.
- Separate the chard stems from the leaves. Chop the stems into 1/2-inch pieces and slice the leaves into roughly 1-inch wide ribbons.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown.
- Add chopped chard stems to the skillet first and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
- Introduce the chard leaves to the skillet, stirring to combine with the stems and garlic. Cook for 5-6 minutes, turning occasionally, until leaves are wilted and tender.
- Sprinkle raisins into the skillet and cook for an additional 2 minutes, allowing them to plump slightly.
- In a separate small pan, lightly toast pine nuts over low heat for 1-2 minutes, stirring constantly to prevent burning.
- Add toasted pine nuts to the chard mixture, tossing gently to distribute evenly.
- Season with salt and freshly ground black pepper to taste. Stir to combine all ingredients.
- Transfer to a serving dish and serve immediately while warm.
Tips
- Always separate chard stems from leaves for even cooking - stems take longer to soften, so they go in first.
- Use low heat when toasting pine nuts to prevent burning, and watch them constantly as they can quickly go from perfectly toasted to burnt.
- Choose fresh, crisp Swiss chard with vibrant green leaves and firm stems for the best flavor and texture.
- Don't overcook the chard leaves - they should be wilted but still retain some texture and bright green color.
- For extra flavor, consider adding a splash of balsamic vinegar or a sprinkle of red pepper flakes for a subtle kick.
- If you can't find pine nuts, sliced almonds make an excellent substitute.
- Serve immediately after cooking to enjoy the optimal texture and temperature of the dish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
