So my Sicilian half came out a little with this Swiss chard. I love incorporating sweet and sour components into savory dishes. Here I combined the greens with onions, golden raisins and toasted pine nuts, and added a splash of champagne vinegar at the end to brighten up the flavor.
- 1 bunch Swiss chard (any variety), stems and leaves separated
- ½ medium onion, diced
- 2 tbsp extra virgin olive oil
- 1–2 pinches red pepper flakes
- ¼ cup golden raisins, raisins or currants
- ¼ cup toasted pine nuts
- 1 tbsp champagne, white balsamic vinegar, or red wine vinegar (if using red chard)
- Kosher salt and fresh cracked pepper
- Prep chard: Cut stems into ¾ inch pieces. Cut leaves into 1 inch strips.
- Saute onions & stems: Heat oil in a large sauté pan over medium heat. Add onion and chard stems to pan, season with salt, pepper and red pepper flakes. Sauté 4-6 minutes or until softened and onions are translucent.
- Plump raisins: While onion and chard cook, heat a small cup of water in the microwave to almost boiling. Add raisins and allow to plump and soften slightly for about 5-8 minutes. Drain, reserving water.
- Saute leaves & serve: Add leaves to pan, season with salt and pepper, and sauté 4-6 minutes or until tender. Add a few tablespoons of raisin water to help steam the greens. During the last minute of cooking, stir in raisins, pine nuts and vinegar and taste for seasoning. Enjoy.
- Category: Side
- Method: Saute
- Cuisine: Italian
- Serving Size: 1/4 of chard
- Calories: 210
- Sugar: 8g
- Sodium: 255mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
Keywords: swiss chard, raisins, onions, vinegar