March 3, 2008
Swiss Chard with Pine Nuts and Raisins
Sara Jones, Tucson CSA
Swiss chard is often accompanied by raisins and pine nuts
in a wide range of dishes. Here is the basic recipe, with
much room for creativity. (Think quiche, pasta salad,
lasagna, enchiladas…)
2 bunches Swiss chard, (you can substitute one of the
bunches with spinach), chopped roughly, stems diced
1/3 cup pine nuts
2 tablespoons oil
1 medium onion, finely chopped
1/4 cup golden raisins, finely chopped
Salt and pepper to taste
Heat oil over medium high heat, add onion, sauté for about
5 minutes then add chard, pine nuts, raisins and a splash of
water. Cook, stirring often, until chard is well wilted.
Season with salt and pepper and a dash of balsamic
vinegar, if desired.