Rainbow Chard with Raisins and Pine Nuts, which I found in the September/October 2014 issue of Weight Watchers Magazine, was my first introduction to rainbow Swiss chard. I could only find the organic rainbow Swiss chard, so that is what I purchased. In retrospect, I’m glad I did as you use the entire vegetable in this recipe. The stems and leaves are cooked at separate times so to avoid overcooking the leaves. Since it was a trial run and I just had enough chard for a half recipe, that is what I made. I was wishing that I had doubled the recipe after the first bite ~ it was DELICIOUS!!
Weight Watchers Magazine doesn’t have the recipe posted on line, so it is typed below ~ I made no changes to the recipe at all:
1-1/2 lb. rainbow Swiss chard, trimmed
2 teaspoons olive oil
1 cup sliced sweet onion
3 tablespoons golden raisins, chopped
1/8 teaspoon kosher salt
Pinch of black pepper
2 tablespoons pine nuts, toasted
1) Separate chard stems from leaves. Slice stems 1/4-inch thick and chop leaves coarsely.
2) Heal oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden, 5 minutes. Stir in chard stems. Reduce heat and cook, covered, until stems being to soften, 3-4 minutes.
3) Working in batches, add chard leaves, turning and tossing, until each batch begins to wilt and turn glossy. Stir in raisins, salt and pepper. Cover and cook until chard is tender, 3-4 minutes. Sprinkle with pine nuts and serve.
Serves 4 / Per Serving (about 3/4 cup): 114 calories, 5 grams total fat, 1 gram saturated fat, 422 mg. sodium, 16 grams total cards, 8 grams sugar, 4 grams fiber, 4 grams protein
PointsPlus Value: 3