Swiss Chard with Raisin and Pinenuts

A healthy satisfying vegan dish

This is by far my favorite way to prepare winter greens. The raisins and sugar add a touch of sweetness to the vegetables. The vinegar gives it a bite, and the nuts add a bit of crunch. I have used kale with this recipe and it works well. I'm always happy when I bring home a big bunch from the farmer's market. I prepare the greens for dinner and then have a leftover for lunch the next day. By the way, it tastes great with a fried egg on top—the perfect lunch.

​This a straightforward recipe that is easy to prepare and makes a great leftover. Substitute any winter green you like for  Swiss chard. Adjust the sugar and vinegar to your taste.

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Ingredients:

A bunch of fresh chard

2 Tbs olive oil

1/2 cup finally chopped red onions 

2 cloves of garlic (thinly sliced)

3 Tbs. white balsamic vinegar

2 heaping Tbs brown sugar

2 Tbs golden raisins

2 Tbs pine nuts

Directions:

Wash the chard. Tear leaves from the stems and cut leaves into bite-sized pieces. Discard the stems. In a large frying pan, sauté onions in olive oil for 5 minutes, add garlic and sauté for one more minute. Mix the vinegar, sugar and raisins in a bowl and add to onions. Add chard, put a lid on the pan and cook for 2 to 3 minutes. I pronounce it done when the chard starts to change colors.


Guten Appetit!
 recipe ©by sunnycovechef