Cooking with Aubrey

Swiss Chard with Raisins and Pine Nuts

At least once a week, I will turn to Google to search for a dinner recipe. As to be expected, the resulting meal is mixed. A great many are forgettable and solely serve as a way to get food on the table. Then there are others that I love (and can’t wait to share with my readers). I don’t remember my exact search that lead me to this amazing Nom Nom Paleo recipe. It was amazing! I wanted to eat the entire bowl myself and was sad that I didn’t have another fresh batch of locally grown chard available to make it again the next night.

I’ll let you in on a little tip; Porkitos . The original recipe calls for a few pieces of crumbled crispy prosciutto chips sprinkled over the top of the greens just before serving. I’m glad I took the extra time to make them (it was the weekend). I’d recommend adding 3 oz of prosciutto to your grocery list.


  • 2 Tbsp golden raisins
  • Large bunch of Swiss chard
  • 3 Tbsp pine nuts
  • 2 Tbsp ghee
  • 2 garlic cloves, minced
  • Salt and pepper
  • Squeeze of lemon


  1. Place the raisins in a small bowl and submerge in hot water for at least 10 minutes
  2. Cut out the stems of the Swiss chard and roughly chop the leaves into thick ribbons. If the stems are fresh, slice them up into ½ inch pieces.
  3. Heat a large skillet over medium heat and toast the pine nuts until golden brown, 2 to 3 minutes. Transfer the pine nuts to a plate to cool.
  4. Increase heat to medium-high heat and add 2 Tbsp of ghee to the skillet. When hot, add the stems and sprinkle of salt. Saute until tender.
  5. Add minced garlic to the pan and stir for a few seconds until fragrant. Then add the Swiss chard leaves, a sprinkle of salt and plumped raisins to the skillet. Stir and cover. Decrease heat to medium and cook, covered until tender, about 2 minutes.
  6. Toss in the pine nuts, squeeze on the lemon juice, season with salt and pepper to serve.


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