📝 About This Recipe
This vibrant side dish transforms humble Swiss chard into a sophisticated Mediterranean masterpiece, balancing the earthy bitterness of the greens with sweet golden raisins and a bright splash of acid. By treating the stems and leaves separately, we ensure every bite is perfectly tender, never mushy or stringy. Infused with toasted garlic and finished with crunchy pine nuts, it’s a colorful, nutrient-dense addition to any table that proves greens can be the star of the show.
🥗 Ingredients
The Greens
- 2 large bunches Swiss Chard (Rainbow or red chard, thoroughly washed)
- 1 bowl Ice Water (for refreshing the greens)
Aromatics and Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 4 large Garlic Cloves (thinly sliced into 'chips')
- 1 small Shallot (finely minced)
- 1/4 teaspoon Red Pepper Flakes (more if you prefer heat)
Flavor Enhancers
- 3 tablespoons Golden Raisins (plumped in warm water for 5 minutes)
- 2 tablespoons Pine Nuts (dry toasted until golden)
- 2 tablespoons Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
- 2 tablespoons Parmigiano-Reggiano (freshly shaved for garnish)
👨🍳 Instructions
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1
Begin by prepping your chard: strip the leaves away from the central stalks. Stack the leaves, roll them tightly like a cigar, and slice into 1-inch wide ribbons. Set aside.
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2
Take the colorful stalks and trim off the very bottom ends. Dice the remaining stalks into 1/4-inch pieces (similar to celery). Keep the stalks and leaves in separate piles.
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3
In a small dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, shaking the pan constantly, until they are golden brown and fragrant. Remove immediately to a small bowl.
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4
Drain your golden raisins from their soaking water and pat them dry with a paper towel.
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5
In a large, wide sauté pan or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic chips.
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6
Cook the garlic for 1-2 minutes until the edges are just barely starting to turn golden. Do not let them brown too much or they will become bitter.
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7
Add the minced shallots and the diced chard stalks to the pan. Season with a pinch of salt. Sauté for 4-5 minutes until the stalks have softened significantly.
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8
Stir in the red pepper flakes and the golden raisins, allowing them to coat in the flavored oil for 30 seconds.
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9
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, which should take about 1 minute.
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10
Add the chard leaves to the pan in large handfuls. It will look like a lot, but they will wilt down quickly. Use tongs to toss the leaves with the aromatic oil and stalks.
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11
Cover the pan with a tight-fitting lid for 2 minutes. This creates steam that softens the leaves while retaining their vibrant color.
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12
Remove the lid and continue to sauté for another 2-3 minutes, stirring occasionally, until the liquid has mostly evaporated and the leaves are tender.
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13
Turn off the heat. Squeeze the fresh lemon juice over the greens and toss in the toasted pine nuts.
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14
Taste and adjust seasoning with additional salt and black pepper if needed. The acidity of the lemon should balance the richness of the oil.
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15
Transfer to a warm serving bowl and finish with a light shower of shaved Parmigiano-Reggiano.
💡 Chef's Tips
Don't throw away the stems! They have a wonderful crunch similar to bok choy and hold a lot of nutrients. If the chard seems too dry while wilting, add a tablespoon of water or vegetable broth to create more steam. To keep the colors vibrant, avoid overcooking; the leaves should be wilted but still bright green or deep red. Substitute currants or dried cranberries if you don't have golden raisins for a similar sweet-tart contrast. Ensure the chard is very dry after washing to prevent the dish from becoming watery and 'boiled' rather than sautéed.
🍽️ Serving Suggestions
Serve alongside a pan-seared ribeye steak or roasted chicken to cut through the richness of the meat. Pair with a crisp, chilled glass of Vermentino or Pinot Grigio to complement the lemon and garlic notes. Heap onto a thick slice of toasted sourdough rubbed with a raw garlic clove for a sophisticated 'Greens on Toast'. Serve as a base for a poached egg to turn this side dish into a light, elegant brunch. Accompany with creamy polenta or mashed potatoes to soak up the flavorful garlic-lemon juices.