Spanish Flare Chard

Spanish Flare Chard


  • 2 pounds Swiss chard, stemmed and chopped
  • 2 tablespoons extra virgin olive oil
  • 4 ounces raisins
  • 2 ounces pine nuts
  • Salt and ground black pepper to taste


Place a steamer insert into a saucepan and pour in enough water to reach just below the bottom of the insert. Bring the water to a boil. Add the chard and steam until just tender, 2 to 3 minutes. Drain and set aside. Heat the oil in a large skillet over medium heat; cook the raisins and pine nuts in the hot oil until the pine nuts turn golden, about 5 minutes. Add the chard, season with salt and pepper, and continue cooking while stirring constantly until the chard is hot, about 2 minutes.


6 servings. Per serving: 179 Calories; 9.7 g Fat; 3.6 g Protein; 3.5 g Fiber

Gluten free | Lactose free