| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2 1/2 pounds (the average weight of 2 bundles) red Swiss chard
- 1 1/2 tablespoons (1 1/2 turns around the pan in a slow stream) extra-virgin olive oil
- 1/8 pound, 2 slices, pancetta or bacon, chopped
- 1 small yellow skinned onion, chopped
- 1/4 cup (2 handfuls) golden raisins
- 14 ounces chicken stock or broth
- Coarse salt
- 1/8 teaspoon nutmeg, a couple pinches ground or equivalent of freshly grated
Instructions
- Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
- Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 119 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 6 g |
| Cholesterol | 2 mg |
| Sodium | 665 mg |
Reviews
I feel as though this is a few things/steps from the original RR recipe, so I tweaked it to add what I remember it being. I added both garlic and red pepper flakes to the onion sauté. (I omitted the pancetta/bacon because I don’t eat meat). I sautéed the chopped stems first and then added the chopped leaves. You don’t need nearly as much broth–just enough to keep it moist as it wilts/cooks. This recipe needs a bit of acid, either a TBSP or so of lemon juice or vinegar-balsamic is good. The golden raisins are wonderful in it, be careful not to overdo the nutmeg and I add toasted pine nuts on top to serve. It’s very good.
It’s yummy. Just too much water.
I loved this. I’m a great fan of greens and hadn’t yet found a favorite Swiss Chard recipe, until now. I worried about the raisins, as I sometimes find them distracting, but golden raisins are so subtle compared to the purple ones, and they do plump up and go so well with the chard. I left out the pancetta/bacon since I didn’t have it, and it was still really good. My only question was 14 oz of broth, which seemed like way too much; I only added 6 oz max. It also didn’t say to cover it after adding the broth, but I did, and cooked til just tender. Know that you need close to 1 bunch per person – 2 bunches for 3 of us made small but adequate servings.
I couldn’t find Swiss Chard, so I substituted 2 bags of spinach. Next time I’ll just use one cup of broth. It was a hit with my family!!! Nice compliment to the Ham and Fontina Fritatta.
Excellent way to cook a very healty vegetable such as swiss Chard, the golden raisins are adding nice sweetness to the dish.
this was easy and delicous! i omitted the olive oil and used half the bacon grease before i added the onions. the raisins were so good in this dish.
Tried one bunch red chard, 7oz low sodium veggie broth, 1/4c raisins sans pancetta to keep the sweetness, with a splash of ginger. Worked great.
Really enjoy this recipie. Thanks for posting.
I was never a fan of swiss chard until I tried this recipe. Omitted pancetta and salt, added black olives and low sodium chicken broth. Husband asked for this one again!
I loved how they were not bitter 🙂
Loved this recipe, and I usually don’t like golden raisins. I had this as a meal by itself.