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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Tear Swiss Chard leaves into medium pieces. | 2. In large saute pan, heat olive oil over medium heat. | 3. Stir red onion in and saute for about 5 minutes or until the red onion slices are soft. | 4. Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts. | 5. Add swiss chard, give it a couple of stirs to incorporate it with the other ingredients. If you are using the spinach, add it at this point instead of the Swiss Chard. | 6. Add water and cover the pan so the swiss chard will wilt. Usually takes about 3 to 4 minutes for this to happen. Even if you are using the spinach that you have cooked, cooled and strained of extra water - DON'T SKIP THIS STEP WITH YOUR PRE-COOKED, STRAINED SPINACH - if you skip this with your spinach, the texture will be "gummy." Trust me - I tried it. | 7. Put individual servings on plates, use salt and pepper to your taste and then, (my favorite part) - sprinkle with balsamic vinegar or red wine vinegar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
swiss chard	1	bunch		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red onion	1		sliced	44.0	10.274000000000001	1.21	0.11
raisin	1	tablespoon		31.1438	8.2005	0.3496	0.0474
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
water	1/4	cup		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
balsamic vinegar	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.