Ingredients Jump to Instructions ↓

  1. 1 large (1 1/4-pound) bunch Swiss chard , rinsed well, tough stem ends trimmed 1 tablespoon(s) olive oil 1 small (4- to 6-ounce) onion , chopped 1/4 cup(s) golden raisins Salt 2 tablespoon(s) pine nuts (pignoli) , toasted

Instructions Jump to Ingredients ↑

  1. Cut center ribs and stems from Swiss chard leaves. Cut ribs and stems into 1/2-inch pieces; set aside. Cut leaves into 2-inch pieces; transfer to colander to drain well. In 7- to 8-quart Dutch oven, heat oil on medium until hot. Add onion and chard ribs and stems, and cook 7 to 9 minutes or until tender, stirring occasionally. Add drained chard leaves, golden raisins, and 1/4 teaspoon salt; cover and cook 2 to 3 minutes or until leaves are tender. Remove Dutch oven from heat; stir in pine nuts.


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