Rainbow Chard with Raisins and Pine Nuts (Acelgas con Pasas y Pinones)

Serves: 3-4


1 (12 ounce) bag Cut 'N Clean Greens Rainbow Chard
4 tablespoons golden raisins
3 tablespoons pine nuts
2 tablespoons olive oil
1/4 cup chopped onion (about half a small onion)
2 garlic cloves, crushed or finely minced
1 teaspoon dried oregano


In a medium pot, bring 6 cups of water to a boil. Add greens, stir to submerge, and boil gently, uncovered, for 10 minutes, stirring several times to make sure the greens are cooking evenly. After 10 minutes, drain greens in a colander (press on them once or twice with the back of a spoon to remove extra water) and set aside.

Meanwhile, continue with rest of the recipe. Soak raisins in a small amount of hot water and set aside.

Heat a large dry non-stick skillet and toast pine nuts over medium-low heat, stirring frequently, until light brown. Do not walk away while they are cooking or they might scorch. Remove nuts from pan and set aside.

Heat olive oil in same skillet and saute onion for 3-5 minutes, or until soft and just beginning to color. During the last minute of this cooking time, add garlic and oregano, so as not to scorch the garlic.

When onion-garlic mixture is done, add drained greens to the skillet and stir to combine. Drain raisins and add them, cooking on medium and stirring a minute or two to evaporate any extra water that has accumulated. Stir in pine nuts and serve.

Popular vegetable substitutions include: Beet Greens or Curly Spinach or IRONman Spinach Beet Salad or Organic Garden Greens or Rainbow Chard

This simple saute of chard is sweetened with raisins. Pine nuts add a nutty crunch.