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Sautéed Seasonal Greens with Pine Nuts and Raisins

Scott Phillips

Servings: 8

At most Sunday roasts, the green vegetable can feel like an afterthought, just some peas or green beans for color. Not so for this lemony chard. Studded with pine nuts and raisins, and spiked with chile flakes, it demands attention.


  • 4 oz. (3/4 cup) raisins, preferably golden
  • 2 lb. Swiss or rainbow chard (about 3 bunches) or other greens, well washed and dried
  • 1/4 cup olive oil
  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, finely sliced
  • 1 tsp. crushed red pepper flakes
  • 1 scant cup chopped fresh flat-leaf parsley
  • 2 oz. (about 1/2 cup) pine nuts, toasted
  • 2 tsp. finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 3 oz. Parmigiano-Reggiano or Grana Padano, shaved

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 10
  • Sodium (mg): 520
  • Carbohydrates (g): 21
  • Fiber (g): 4
  • Sugar (g): 0
  • Protein (g): 7


  • In a small bowl, soak the raisins in very hot water until plump, 5 to 10 minutes. Drain.
  • Meanwhile, pull or cut the stems from the chard leaves and reserve them. Cut or rip the leaves into bite-size pieces and slice the tender stems crosswise 1/4 inch thick.
  • Heat the oil in a 12-inch skillet over medium heat. Add the chard stems and onion, and cook, stirring occasionally, until soft and beginning to brown, 9 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds.
  • Add the pepper flakes, and working in batches, add the chard leaves, turning and tossing gently with tongs until wilted and cooked to the desired tenderness, 7 to 9 minutes total.
  • Remove the skillet from the heat. Stir in the raisins, parsley, pine nuts, and lemon zest and juice. Season to taste with salt and pepper, toss with the cheese, and serve.


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Reviews (2 reviews)

  • SLattrez | 12/27/2016

    This was so delicious. Makes your tastebuds dance! This has tang, subtle heat, nuttiness and bursts of sweetness; it covers all bases. Made just as directed and look forward to making again.

  • MrsKitty | 12/21/2016

    Delicious. Was looking for a vegetarian recipe for greens, as my vegetarian daughter is visiting for the holidays. I did make some modifications due to what was available in my kitchen. I used Collard Greens instead of the Swiss Chard. Since they were collards and not chard, needed to cook longer. Also added a little vegetable broth to help steam the greens and used less cheese and half the olive oil. Also used pecans instead of pine nuts as pecans are in season. Everyone, even the non-vegetarians loved it and I will be making this again.

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