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Sauteed Swiss Chard With Golden Raisins and Capers

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“I don't do well growing spinach in my summer garden (too hot, it bolts) but Swiss Chard does very well. This recipes sounds like a great way to use it! I haven't tried it yet, will this summer! From May 2007 GH. They remark that this makes a nice pasta - serve with favorite pasta & 1/2 cup cooking water.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim tough stem ends from Swiss chard. Cut stems crosswise into 1-inch pieces; cut leaves into 2-inch pieces, keeping stems & leaves separate.
  2. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook about 4 minutes or until onion begins to brown.
  3. Add chard stems and cook, covered, 5 to 7 minutes or until tender.
  4. Stir in raisins.
  5. Add leaves to stems in batches, covering skillet after each batch; cook 7 to 10 minutes in total or until leaves are tender and wilted, stirring often.
  6. Remove from heat, stir in capers.

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