Oxbow Farm & Conservation Center

Swiss Chard w/ Raisins & Pine Nuts

From Farmer John’s Cookbook


  • 1/4 C extra-virgin olive oil, divided
  • 1/2 C onion, thinly sliced
  • 1 garlic clove, minced
  • 1-2 bunches Rainbow chard, stems removed & coarsely chopped
  • 1/3 C raisins
  • 1/4 C pine nuts, toasted
  • 1 T freshly squeezed lemon juice
  • salt & freshly ground black pepper

  • Heat 3 tablespoons of the oil in a large skillet over medium-high heat.  Add the onion; cook, stirring occasionally, until golden, about 15 minutes.  Stir in the garlic and cook for 1 minute more.

  • Add the chard in batches, adding more as each batch wilts (the only water you will need is the water clinging to the leaves from rinsing), and keep the pan covered between batches.  When all the chard is added and the leaves are wilted, stir in the raisins, pine nuts, lemon juice, and the remaining 1 Tablespoon oil.  Season with salt and pepper to taste.