Healthier living, one day at a time!

Braised Swiss Chard with Raisins and Cashews

Prep Time

15 minutes

Prep Notes

This is a simple recipe that can be used with almost any green leafy vegetable you have on hand.  The balsamic vinegar and raisins add a sweet tang that balances nicely with the bitterness of the greens.  Walnuts, pecans, pinenuts, or almonds can be substituted for the cashews!

Cooking Time

5-10 minutes


Serves 4 (serving size: about 1/2 cup)


1/4 onion, diced (about 1/4 cup)
1/4 C. water
12 C. chopped Swiss chard (chop stems and reserve separately)
2 t. balsamic or white wine vinegar
3 T. cashews
1/4 C. raisins


  1. Heat a large nonstick skillet over medium heat. 
  2. Add pine nuts to pan; toast 3 minutes or until lightly browned and fragrant, stirring frequently. Remove nuts from pan.
  3. Add olive oil to pan, heat.  Add onion and chopped Swiss Chard stem pieces and sauté for  3-4 minutes, or until onions are translucent.
  4. Add chopped greens and continue to cook until greens are wilted (about 3 minutes.)
  5. Add raisins and water to pan; cook 1 minute.
  6. Stir in vinegar and cook 1 minute longer. (If you have a tougher green such as kale or collard greens, you may cover the pan with a lid and steam for 4-5 minutes longer.)


Photo cropped from photo by Sue Lin via Flickr/BY CC