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Swiss Chard with Golden Raisins and Pumpkin Seeds

Swiss Chard with Golden Raisins and Pumpkin Seeds


  • 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

Nutrition Information

Per serving: 128 kcal cal., 5 g fat (1 g sat. fat), 18 g carb., 4 g fiber, 12 g sugar, 5 g pro., 457 mg Potassium. Percent Daily Values are based on a 2,000 calorie diet


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