zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Swiss chard with raisins and pine nuts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Swiss chard with raisins and pine nuts

    You could eat this as a warm salad, on toast, or with soft goats’ cheese; it also makes a fine accompaniment to meat and fish. 

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes, plus soaking
    • Cooking time: 25 minutes
    • Total time: 45 minutes

    Makes: 4 as a side

    Ingredients

    4 tbsp raisins
    4 tbsp extra virgin olive oil
    2 red onions, finely sliced
    4 garlic cloves, finely sliced
    1 tbsp tomato purée
    4 tbsp red wine vinegar
    1½ tbsp caster sugar
    400g swiss chard, stems cut into 3cm lengths, leaves roughly torn
    3 tbsp pine nuts

    Method

    1. Put the raisins in a small heatproof bowl, cover with boiling water and leave to stand for 10 minutes. Drain, reserving 5 tbsp of the soaking liquid; set aside.

    2. Heat 2 tbsp olive oil in a large frying pan over a medium heat. Add the onion and garlic, plus a pinch of salt, and sweat gently for 15-20 minutes, stirring often, until soft but not brown.

    3. When the onions are soft, stir in the tomato purée, vinegar, sugar, raisins and reserved soaking liquid. Bubble away for 2-3 minutes or so, until the juices thicken. Remove from the heat, season generously, then put to one side.

    4. Meanwhile, cook the chard stems in a saucepan of boiling salted water for 5 minutes. Drain well and add to the onion mixture. Return to the heat with the chard leaves and pine nuts, stirring for 2-3 minutes, or until the leaves have just wilted. Tip into a serving bowl and splash with the remaining 2 tbsp olive oil before serving. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary