📝 About This Recipe
This elegant warm salad celebrates the rustic flavors of the Mediterranean, where the earthy bitterness of Swiss chard is perfectly balanced by the honey-like sweetness of plumped raisins. Sautéed quickly to maintain its vibrant color and silky texture, the greens are elevated with a bright splash of sherry vinegar and the crunch of buttery pine nuts. It is a sophisticated, nutrient-dense side dish that brings a sophisticated contrast of textures and temperatures to any table.
🥗 Ingredients
The Greens
- 2 large bunches Swiss Chard (stems and leaves separated; washed thoroughly)
Aromatics and Flavor Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Shallot (finely minced)
- 3 cloves Garlic (thinly sliced into chips)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle heat)
The Sweet and Acid
- 1/3 cup Golden Raisins (sultanas)
- 1.5 tablespoons Sherry Vinegar (or balsamic vinegar for a deeper sweetness)
- 2 tablespoons Warm Water (for plumping the raisins)
Seasoning and Garnish
- 3 tablespoons Pine Nuts (toasted until golden)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 piece Lemon (for a final zest)
👨🍳 Instructions
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1
Place the golden raisins in a small bowl and cover with 2 tablespoons of warm water and a splash of the sherry vinegar. Let them soak for 10-15 minutes to plump up while you prepare the other ingredients.
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2
Strip the Swiss chard leaves away from the thick center stems. Do not discard the stems; they provide a wonderful crunch.
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3
Dice the chard stems into small, uniform pieces (about 1/4 inch). Roughly chop the chard leaves into large 2-inch ribbons or bite-sized pieces.
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4
In a dry, large skillet or wide sauté pan over medium heat, toast the pine nuts. Shake the pan frequently until they are fragrant and golden brown, about 3 minutes. Remove immediately and set aside.
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5
In the same skillet, heat the extra virgin olive oil over medium heat. Add the diced chard stems and the minced shallots.
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6
Sauté the stems and shallots for 4-5 minutes, stirring occasionally, until the stems have softened slightly but still retain a bit of 'snap'.
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7
Add the sliced garlic and red pepper flakes to the pan. Cook for just 1 minute until the garlic is fragrant and pale gold, being careful not to let it burn.
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8
Drain the soaking liquid from the raisins and add the raisins to the skillet, stirring to incorporate with the aromatics.
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9
Add the chopped chard leaves to the pan in large handfuls. If they don't all fit at once, wait 30 seconds for the first batch to collapse before adding more.
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10
Toss the leaves gently with tongs to coat them in the flavored oil. Cook for 3-4 minutes until the leaves are wilted and tender but still bright green.
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11
Drizzle the remaining sherry vinegar over the greens and season with kosher salt and freshly cracked black pepper.
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12
Remove from heat immediately to prevent overcooking. Transfer to a warm serving platter.
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13
Garnish with the toasted pine nuts and a fresh grating of lemon zest for a bright, aromatic finish.
💡 Chef's Tips
Don't throw away the stems! They have a texture similar to celery and hold a lot of flavor; just ensure you start cooking them before the leaves. Use golden raisins instead of dark raisins for a milder, more floral sweetness and a beautiful visual contrast. If the chard seems too dry while wilting, add a tablespoon of water or vegetable broth to create a bit of steam. Be careful with the garlic; slicing it into 'chips' rather than mincing it prevents it from burning and provides sweet, mellow bites. For a vegan twist with more umami, add a teaspoon of capers along with the raisins.
🍽️ Serving Suggestions
Pair this dish with a crisp, dry white wine like a Vermentino or Sauvignon Blanc. Serve alongside roasted chicken or pan-seared sea bass for a complete Mediterranean meal. This makes an excellent warm topping for a bowl of creamy polenta or thick Greek yogurt. Add a crumble of salty feta or goat cheese on top just before serving for added richness. Serve with crusty sourdough bread to soak up the flavorful olive oil and vinegar juices.