Braised Swiss chard with raisins and pine nuts from Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (page 139) by Christopher Kimball

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Notes about this recipe

  • et12 on July 02, 2023

    We got some nice rainbow chard from the market and this was a great way to make the most of it. Really good combination of ingredients. I would use fewer raisins next time. My only complaint is that the recipe says it creates 4-6 servings but for us it was more 2-3 servings as a side dish.

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