Chard with Raisins and Pine Nuts

Chard with Raisins and Pine Nuts

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Recipe by Stephen Pavy

Serves 6

Serve with
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia
Joseph Phelps Vineyards Napa Valley Syrah

1 ½ lb.

Swiss chard (preferably red or rainbow)
½ cup Pine nuts
¼ cup Olive oil
1 Medium onion, finely chopped
¼ cup Golden raisins
1 cup Water


Tear chard leaves from stems, coarsely chop stems and leaves separately. Toast pine nuts in oil until golden and then transfer with slotted spoon; drain and season with salt.

Cook onion in remaining oil for one minute, then add chard stems and cook, stirring occasionally for 2 minutes. Add raisins and 1/2 cup water and simmer (covered) until stems are softened (about 3 minutes). Add chard leaves and remaining 1/2 cup water and simmer until leaves are tender (about 3 minutes).

Season to taste with salt and pepper.