Swiss chard is one of the first veggies we harvest in early spring, and our spring crop of swiss chard (sitting cozy in our warm tunnels) is soooo close to being ready! I’ve been looking forward to the return of swiss chard all winter long, and this super simple + flavorful recipe is one of the first dishes I plan to make. A note that you can absolutely use this same recipe with whatever greens you have on hand… kale, spinach, collards, etc will also work! Recipe adapted from Cooking Light.
SAUTÉED SWISS CHARD WITH GARLIC, RAISINS & PINE NUTS
Photo Credit: We Heart Food
INGREDIENTS
2 tablespoons olive oil
1 yellow onion, diced
2 bunches Swiss chard, stemmed and washed, stems diced and leaves coarsely chopped
2 garlic cloves, minced
1/4 cup raisins, rehydrated in some warm water
1/4 cup pine nuts, toasted
2 tablespoons white wine vinegar, plus more to taste
Salt and freshly ground pepper, to taste
PREPARATION
Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the diced yellow onion and chard stems, a pinch of kosher salt, and cook for 3-5 minutes, until tender.
Add garlic and cook, stirring, for about 1 minute or until the garlic begins to smell fragrant (careful not to let it burn).
Add the chopped greens and raisins, tossing with tongs until they are well coated with oil and beginning to wilt, 3-4 minutes. Stir in vinegar and pine nuts, tossing until well combined. Taste and season as needed with salt and pepper (and additional vinegar if desired).