I’ve had this delicious side dish ready to go for quite a while. I’ve been waiting for Fall because for me sauteed greens and fall go together. You might be wondering how to sautè swiss chard, as swiss chard is not really your every day vegetable.
What Makes this Recipe for Swiss Chard Delicious
The combination of ingredients are perfect for greens. Pecans give it crunch. Red pepper flakes bring some heat. Golden Raisins bring texture and sweetness. Pecorino brings tang and saltiness. Garlic, Olive Oil and a splash of vinegar bring the flavors together. I could honestly eat this entire pan in one sitting.
- Swiss Chard
- Olive Oil
- Pecans (or nut of your choice)
- Golden Raisins
- Balsamic Vinegar
- Red Pepper Flakes
Swiss Chard is Good for full of vitamins and phytonutrients and anti-oxidants. Make it a part of your diet on a frequent basis.
Ideas for Swiss Chard
You can change pecans out for peanuts, walnuts, pine nuts or pistachios. You can change golden raisins out for figs, cranberries, or dried cherries. Or you can switch out dried fruit for apples or pears. You can also switch out swiss chard and replace with kale. If you do make sure to cut out the ribs of kale leaves.
How to Make this Recipe Low Carb
If you want to keep this recipe low carb, skip the raisins. One cup of swiss chard has 6 carbs, 3 fiber, thus 3 net carbs.
Sauteed Swiss Chard
- 1 bunch Swiss Chard
- 1 tablespoon olive oil
- 2 cloves garlic cloves
- 2 tablespoons golden raisins
- 1 tablespoon syrupy balsamic vinegar
- 1/4 cup chopped pecans
- 1/8 teaspoon red chili flakes
- 2 tablespoons Pecorino or Parmesan freshly grated
- Trim the tips of the swiss chard. Discard.
- Rinse, dry, and chop swiss chard. Cut the stems into a small dice. Cut the leaves larger, as they will reduce in size.
- If raisins are dry, soak in cold water for a few minutes to plump them.
- Heat frying pan prior to adding oil.
- Add oil and turn to medium heat.
- Add garlic cloves and sautè until golden. Remove and discard. Do not over brown.
- Add chard leaves and stem to pan and sautè until softened.
- Drizzle balsamic and toss.
- Add raisins and most of the pecans. (save some for sprinkling top before serving).
- Add Parmesan or Pecorino and toss.
- Season with red chili flakes to taste, and add salt and pepper.
- Sprinkle remaining pecans before serving.
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