1/1 Photo of Chard With Raisins and Pecans
Anne Sainz's Note:
This was adapted from a recipe in "Wild About Greens" by Nava Atlas, changed to make it more in keeping with a Nutritarian eating style. This may seem like a lot of chard but it cooks down quite a bit. Be sure to wash the chard well so all of the grit is removed.
My Private Note
Units: US | Metric
- 1Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
- 2Coat large skillet or dutch oven (at least 5 quarts) with oil, sauté garlic and mushrooms over low heat until soft, adding small amount of sherry if needed to prevent sticking.
- 3Add the rest of the sherry and as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Continue to add the chard until all of it is in the pan.
- 4Cook, uncovered, until the leaves are tender, about 5-10 minute.
- 5Stir in the raisins, capers and pecans and serve.
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Nutritional Facts for Chard With Raisins and Pecans
Serving Size: 1 (327 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 283.3
- Calories from Fat 128
- Total Fat 14.3 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 489.5 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 6.5 g
- Sugars 18.1 g
- Protein 7.4 g