Swiss Chard and Golden Raisins

  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
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  • 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


Step 1

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.

Step 2

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.

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