Swiss Chard with Currants and Pine Nuts


Preparation info

  • Serves


    • Difficulty


Appears in

The Side Dish Handbook

The Side Dish Handbook

By Tori Ritchie

Published 2015

  • About


  • cup (2 oz/60 g) dried currants
  • 2 tbsp sherry vinegar
  • Salt
  • 2 bunches Swiss chard, about lb (750 g) total weight
  • 2 tbsp pine nuts
  • 3 tbsp olive oil
  • 1 shallot, thinly sliced


    In a small bowl, combine the currants and vinegar. Add a pinch of salt and hot water to cover; then set aside to plump. Working with 1 chard leaf at time, lay it on a cutting board and, using a sharp knife, cut along both sides of the stem to remove the leaf in 2 pieces; reserve the stems for another use. Stack the leaves and, using a chef’s knife, cut them crosswise into thick strips. Rinse well in a colander.

    Pour water to a depth of 2 inches (5 cm) into a large pot and add a good pinch of salt. Bring to a boil over high heat, then add the chard. Cover and cook until the chard is just tender and no longer tastes raw, 4–5 minutes. Drain well in a colander and set aside.

    In a dry large sauté pan, toast the pine nuts over medium heat, shaking the pan often, until they are golden and smell toasty, about 2 minutes. Pour onto a plate to cool. Add the oil to the same pan and return to medium heat. When the oil is hot, add the shallot and sauté until soft and golden, 3–5 minutes. Add the drained chard and stir until well coated with the oil. Cover the pan, reduce the heat to medium-low, and cook until the chard is very tender, about 5 minutes.

    Drain the currants, stir them into the chard, and remove from the heat. Let stand for a minute or two, then season the chard with salt. Transfer to a warmed platter or divide among individual plates. Scatter the pine nuts over the top and serve right away.