Swiss Chard With Raisins And Pine Nuts

swiss chard with raisins and pine nuts

Swiss Chard With Raisins And Pine Nuts

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Acelgas Con Pasas Y Pinones Raisins and pine nuts in a dish show a Moorish influence. The smaller the leaves of chard, the more tender they will be.
Servings: 4
Calories: 304


  • 4 tablespoons pine nuts
  • 4 tablespoons extra virgin olive oil
  • 1.1 lb Swiss chard silver beet
  • 3 garlic cloves thinly sliced, then chopped
  • 3 1/2 oz jamon serrano chopped
  • 3 tablespoons raisins soaked and drained
  • coarse sea salt and freshly ground black pepper


  • Put the pine nuts and 1 tablespoon of the oil in a frying pan and fry over medium heat until golden. Take care because they burn easily. Transfer to a plate lined with kitchen paper and let cool.
  • Cut the chard and stalks into 2 cm pieces.
  • Heat the remaining oil in a frying pan, add the garlic and fry until just turning golden.
  • Add the chard and ham and stir-fry until the chard wilts. Add the raisins and pine nuts and season lightly with pepper and salt (because the jamon serrano will already have added a salty flavour), then serve.
  • Note In Spain, vegetables are often served by themselves as a first course (often enormous) or as tapas, though the recipes in this chapter may be served as accompaniments to main courses in a very un-Spanish way. I like this Swiss chard recipe with trout, for instance. The market stalls groan with quantities of top-quality produce - and of course Spain is one of the most important producers of fruit and vegetables for the whole of Europe.
Calories: 304 kcal
Carbohydrates: 16 g
Protein: 12 g
Fat: 24g
Saturated Fat: 3 g
Cholesterol: 13 mg
Sodium: 757 mg
Potassium: 634 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 7632 IU
Vitamin C: 39 mg
Calcium: 73 mg
Iron: 4 mg
Cuisine Spanish
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