Winter Greens with Browned Butter, Pine Nuts, and Golden Raisins

Oxmoor House
Mild greens, such as Swiss chard and kale, taste best when cooked quickly, just until tender. Here they're lightly dressed with browned butter, toasted nuts, and raisins.
6 cups


+ Add To Shopping List
2 1/2 pounds fresh Swiss chard, kale, or spinach
1/4 cup butter
1/2 cup golden raisins
1/4 cup pine nuts
1 teaspoon salt
1/2 teaspoon freshly ground pepper


Remove and discard ribs from Swiss chard. Rinse chard with cold water; drain and coarsely chop.

Melt butter in a sauté pan or Dutch oven over medium heat; cook 2 minutes or until butter begins to brown. Add raisins and pine nuts; sauté 2 to 3 minutes or until pine nuts are golden. Gradually add chard. Sauté 3 minutes or until greens are wilted. Add salt and pepper; toss well. Transfer to a serving bowl.

Created date

August 2009