Spanish-style Chard with Raisins and Hazelnuts
Posted June 3, 2012 by
Ready Time 0 min Servings: 4


  • 3 tablespoons raisins
  • 1 pound Swiss Chard, well washed
  • 2 tablespoons olive oil
  • 2 clove garlic, minced
  • 3 tablespoons toasted hazelnuts, chopped
  • salt and fresh ground pepper to taste


It can even make a meal, when served with brown rice or quinoa. Leafy greens are filled with valuable nutrients, and this is one intriguing way to serve them, a heavenly meld of textures and tastes. 1. Place the raisins in a small pan with water to cover. When the water begins to boil, take the pan off the heat, and let the raisins sit for at least 5 minutes. 2. While the raisins are soaking, cut each Swiss chard leaf away from the stem and central rib. Cut the leaves into 1/4-inch crosswise slices. Dice the stems and the central ribs. 3. In a large pot, heat the olive oil over medium heat. Add the Swiss chard and the garlic, and saute, stirring frequently, for 6 to 8 minutes or until the chard is tender. Drain the raisins, and toss them and the hazelnuts into the Swiss chard. Add salt and pepper and serve.