Swiss Chard with Golden Raisins and Pumpkin Seeds
Swiss Chard with Golden Raisins and Pumpkin Seeds

Photo Credit

Quentin Bacon

This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 128
  • 457mg Sodium
  • 18g Carbs
  • 4g Fiber
  • 5g Fat
  • 1g Saturated Fat
  • 12g Sugars
  • 5g Protein

Swiss chard boasts vitamin A for healthy eyes, vitamin K for strong bones, and vitamin C for glowing skin. I like to use rainbow chard, which makes a beautiful blend of red, pink, and yellow stems to offset the greens on the plate.


  • 2 pounds Swiss chard, stem ends trimmed
  • 1/4 cup pumpkin seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion, halved and thinly sliced
  • 1/2 teaspoon sea salt
  • 1/2 cup golden raisins
  • 1 tablespoon lemon juice



1. Place chard on cutting board. Use a sharp knife to cut out colorful stems from leaves. Slice stems into 1/4-inch pieces and place in a bowl. Stack leaves, roll into a thick cigar shape, and slice crosswise into 1/4-inch-thick ribbons.
2. Toast pumpkin seeds in a small skillet over medium heat, shaking pan often, for 3 to 4 minutes until fragrant, toasty-brown, and plump. Transfer to a small plate to cool, and set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and salt, and cook, stirring often, until onion begins to soften, 3 to 4 minutes. Stir in chard stems and cook about 4 minutes until starting to soften. Add leaves and cook, stirring often, about 4 minutes until beginning to wilt. Stir in raisins and turn off heat. Finish with lemon juice and turn greens out onto a serving platter. Sprinkle pumpkin seeds over top.

Recipe adapted from Pretty Delicious by Candice Kumai, Rodale Books, 2011

comments powered by Disqus