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

Yield 6 cups
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.


  • 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

How to Make It

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

  2. 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.

Christmas with Southern Living 2001