Nutritional Info

Nutrition Facts

Serving Size 1 (14g)

Calories 49
Calories from Fat 40 (82%)
Amount Per Serving %DIV
Total Fat 4.5g 7%
Saturated Fat 0.6g 3%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 15.4mg 1%
Potassium 6.5mg 0%
Total Carbohydrate 1.9g 1%
Dietary Fiber 0.2g 1%
Sugars 0.8g
Protein 0.2g 0%

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Recipe Description
Swiss chard is a lovely green. The most common variety has crinkly green leaves accented with milky white or ruby red ribs. Large and small chard leaves are equally tasty, and don't toss out those colorful ribs. When thinly sliced, they can be cooked along with the leaves. In the Mediterranean, the slight, pleasant bitterness of chard is often combined with sweet raisins, lemon zest and pine nuts. A truly delicious side dish.
Prep time
15 min
Cook time
15 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  swiss chard, any variety
2 Tablespoon(T)  olive oil
3 Tablespoon(T)  shallots, minced
1   lemon, zested
1/4 Cup(c)  raisins
1/2 Cup(c)  pine nuts, toasted
1 Pinch(pn)  coarse (kosher) salt
1 Pinch(pn)  black pepper, freshly ground, to taste


Rinse the chard and cut the ribs off the leaves. Dice the ribs into 1/4 inch pieces and set aside. Stack the leaves and cut them into 1/2 inch strips. Set the leaves aside separately. Heat the olive oil over medium heat in a large, heavy pot or large, deep skillet (preferably nonstick) with a tight fitting lid. Add the shallots and chard ribs and cook, uncovered, until soft, about 5 minutes. Add the chard leaves and cook, stirring frequently, about 1 minute. Add 2 tablespoons of water, most of the lemon zest and the raisins. Cover the pot and cook, stirring occasionally, until the chard is tender and the water has almost evaporated, 4 to 8 minutes. If the water evaporates before the chard is tender, add an additional splash of water. Remove the pot from the heat. Stir in the pine nuts, and season the chard with salt and pepper to taste. Serve immediately garnished with the remaining lemon zest.

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