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Swiss chard with raisins, currants and pine nuts


  • 2 tablespoons golden raisins
  • 2 tablespoons dried currants
  • 3 tablespoons pine nuts
  • 3 lb bunch Swiss chard, stems chopped and leaves chiffonad
  • 1-2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tablespoon balsamic glaze


  1. Add raisins and currants to a bowl of warm water and let sit for about five to 10 minutes until plumped up. 
  2. Add pinenuts to a large pan over medium heat and toast until golden brown. Set aside.
  3. Add the olive oil to the pan along with the chard stems, and garlic. Add a pinch of salt and pepper. Sauté until fragrant, and the chard stems begin to soften.
  4. Add in the leaves and dried fruit and continue to cook until wilted down. Season with salt and pepper to taste.
  5. Transfer to a serving bowl drizzle with balsamic glaze and finished with the toasted pinenuts. Enjoy! 

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