By Martha Rose Shulman
- Total Time
- About 40 minutes
- Rating
- 5(348)
- Notes
- Read community notes
This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.
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Ingredients
Yield:Serves 4
- 3tablespoons currants, raisins, or golden raisins
- 2pounds Swiss chard, stemmed and washed in several changes of water, stems diced and set aside
- 2tablespoons olive oil
- 1 to 2garlic cloves (to taste), minced
- 3tablespoons pine nuts
- Salt and freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
169 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 5 grams protein; 578 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
Step
2
Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
Step
3
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.
Ratings
5
out of 5
348
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Cooking Notes
Uviolet
I neither soak the raisins beforehand nor pre-cook the chard. Starting the stems earlier makes sense, but just add the uncooked leaves with a bit of water still attached and the raisins will soak it right up. I also add 1-2 tablespoons of balsamic vinegar before serving.
Sarah
I agree, I never soak the raisins or pre-cook the chard. This is one of our favorite ways to cook up Swiss Chard. It is so pretty with the different color stems.
One of my favorite leftovers - cold with a bit of goat cheese.
Judith
I used dried cranberries instead of currants or raisins. The cranberries' tart/sourness played off the sautéed garlic and toasted pine nuts nicely. Together they all enlivened (without overwhelming) the distinctive flavor of the chard. I served the vegetable dish over plain, lightly buttered couscous with a few slices of cold, leftover roasted turkey breast that had been marinated with a dry mustard, rosemary, garlic, sea salt and black pepper paste tucked under its skin.
Julie
Soak raisins and currents in lemon juice not water. Use extra virgin Olive oil and sea. Salt. Sautéed one anchovy in the olive oil until it begins to dissolve and can be mashed up.
Kristin
This is quite good. I first made it as per the directions and loved it. The second time, I was short on time and did this: heated oil in a salute pan, added the pine nuts and currants (no soaking), and some salt/pepper. Just as the nuts began to turn color, I added the chopped chard (larger stems removed) and sautéed for a few minutes. In the last few seconds, a splash of balsamic vinegar. Honestly, it was just as good with a lot less effort.
Amy
Lovely! I agree with many of the comments...I didn't find the need to do the precooking or soaking. I started with Step 3 in the preparation. I also finished with a splash of Balsamic Vinegar which added a nice touch. Finally I added in a tablespoon or so more of both the pine nuts and the currents. Will make again!
Audre Engleman
I added a Japanese Rice Seasoning called Seto Fumi Furikake and it gave it nice, extra flavors
PittMom3
I’ve made this for years, subbing out whatever dried fruit (diced if large) and whatever nut/seed I might have on hand. Use good olive oil, dice the stems and sauté first, toast the nuts, then add the fruit and the leaves, cut into ribbons. A touch of acid and a bit of Spanish paprika is lovely. I’ve sometimes used sliced green manzanilla olives for the acid component. Think salty and sweet, bitter and acid all in balance and you’ve got it!
Carol Noel
This dish was a popular 'tapa' in Spain where I lived as a young woman...I make it often and add whole cumin to the garlic/oil and chickpeas at the end.... delish!!!!
Joyce
I've made this before, and really enjoy a little splash of vinegar on it. Delicious
nnr
Has anyone tried adding a dash of pomegranate molasses to this?
Claire
Haven't tried this recipe, but whenever I saute chard I cut off and chop the stems, sauteing them for a bit before starting on the rest of whatever recipe I'm doing. Don't waste the crunchy stems! Will be trying this recipe next time I find some chard that looks edible - hard to find at the store because I'm used to growing my own...
Cheryl
I can’t eat pine nuts, but I’ve discovered that pistachios make a very satisfying substitute.
Ellen
This is a very tasty recipe. I am a mediocre cook, yet even I managed to make it so it was excellent. I added a sprinkle of red pepper and red wine vinegar at the end. I also only used 1 Tablespoon of oil.
Gryphonology
For me, this would have been better with spinach rather than Swiss Chard. The Chard had a strong aftertaste after being cooked down. Personally, not to my liking.
Mark
A great and classic side dish. I never blanch the chard and it's always fine. An anchovy is a nice add, as are red pepper flakes.
LKG
I cooked this without making any changes to the ingredients. The only thing I did differently, I didn’t blanch the chard leaves. I think that is an unnecessary. Omitting this step makes the recipe very easy. It’s a tasty side dish.
Jane
I’ve been making this recipe for over a decade, I think. Have used beet greens and stems in place of chard at times, but otherwise follow it to a T. Highly recommend.
Mary
I made this with beet greens that I didn't know what to do with - it was delicious!
Jeanne
Made exactly as written--easy, fresh, and so delicious.
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