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Sauteed Swiss Chard with Raisins and Pine Nuts

35 mins to make • Serves 4


2 cloves Garlic
1/3 cup Golden raisins


1 tbsp Balsamic vinegar

Baking & Spices

1 Salt and ground pepper, Coarse

Oils & Vinegars

2 tbsp Olive oil

Nuts & Seeds

2 tbsp Pine nuts


2 bunches (about 1 1/2 pounds total) swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
Sara Stockton
Sara Stockton • 2 years ago

In Season: The Swiss chard harvest typically begins in the late summer and lasts into the fall. Many markets carry chard year-round.What to Look For: You'll typically find three types of chard in stores and at farmers' markets: Rainbow chard has colorful red, pink, yellow, or white stalks; Fordhook Giant is identifiable by crinkly leaves and thick, white, tender stalks; and Ruby Red (or Rhubarb) chard has thin, red stalks and slightly stronger flavors. Regardless of kind, look for crisp, vibr...

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