Wilted Chard with Raisins & Pine Nuts

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Wilted Chard with Raisins & Pine Nuts

Makes 6 Servings

A nutty, sweet, salty chard side dish that is as easy as it is delicious.

  • 1 bunch Rainbow Chard
  • 3 tbsp Italian Pine Nuts
  • ¼ cup Raisins
  • 3 tbsp Chicken Stock
  • 1 large pinch of Salt
  • 1 tsp minced Shallot
  • 2 tsp Sherry Vinegar
  • 1 tbsp Unsalted Butter
  • Olive Oil



Gently toast the pine nuts in a dry pan, just until lightly browned and aromatic.

Separate the chard stems from the leaves. Dice the stems & roughly chop the leaves.

Oil a sauté pan with olive oil, add the chard, salt, shallot, and raisins. Put a lid on the pan and let it steam over medium-high heat for 2-3 minutes to wild the chard.

Note: If your stems are particularly tough, you may want to start them in the sauté pan first, then add the other ingredients after the stems have gotten a head start.


Remove the lid and stir in the pine nuts, butter, sherry vinegar, and salt. Serve.

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