Chard with pine nuts and raisins
Gently cooked stalks and leaves with raisins and toasted pine nuts.
Active time25 min
Cooking27 min
Total37 min
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Ingredients
- 350 g fresh Swiss chard
- 1 onion
- 100 ml water
- 1 tbsp olive oil
- 2 tbsp pine nuts
- 2 tbsp raisins
- 1 pinch of salt — optional
- 1 vegetable stock cube
Preparation
Wash the chard. Separate leaves and stalks; remove tough strings, chop the stalks and shred the leaves. Peel and chop the onion.
350 g fresh Swiss chard1 onion- knife
- chopping board
- colander
Toast the pine nuts in a dry pan, watching closely, and set aside. Heat the oil, soften the onion for 5 minutes, then add the stalks and cook for 4 minutes.
1 tbsp olive oil2 tbsp pine nuts- frying pan
- spatula
Dissolve the stock cube in the measured water. Add the stock and raisins, simmer for 5 minutes, then stir in the leaves. Cover and cook for about 7 minutes until tender. Add the pine nuts and salt.
Use for the recipe: a quarter of a vegetable stock cube (prepare 1 vegetable stock cube).
100 ml water2 tbsp raisins1 pinch of salt — optionala quarter of a vegetable stock cube- frying pan
- lid
- spatula
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration