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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely. | 2. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume. | 3. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes. | 4. Season with salt and pepper and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
swiss chard	1	bunch		-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
salt				-	-	-	-
black pepper			freshly-ground	-	-	-	-

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