How excited am I to finally be able to share with you my (dairy and gluten free) Sauteed Swiss Chard Winter Delight?
Why? Because I just wrote those two words – dairy free! If you’re confused, read my post from Tuesday (John Robbins & My Own John Robbins Personal Decision: Part II.)
I never cooked with Swiss Chard prior to the night I made this dish.
The long, luscious red stalks jumped out at me while in the grocery store. I couldn’t deny their beauty.
So I took them home and remembered that yes, even in California, it’s winter. I decided on a warm “wintry” side dish.
Sautéed Swiss Chard Winter Delight
Click HERE to save this recipe for later.
- 1 bunch Swiss Chard
- ½ cup shiitake mushrooms
- ½ cup golden raisins
- ⅓ cup pine nuts, raw
- 1.5 Tbsp balsamic vinaigrette
- ½ Tbsp olive oil
- Rinse the shiitake mushrooms.
- Bring a small pot of water to a boil. Reduce heat. Place rinsed mushrooms in the pot and simmer for 10 minutes.
- Meanwhile, rinse the Swiss Chard.
- Chop off hard ends of the chard and cut into smaller pieces.
- In a small pan, toast the pine nuts in a little olive oil.
- Once the pine nuts are done, place Swiss Chard, shiitake mushrooms, golden raisins, pine nuts, balsamic vinegar and olive oil in a large frying pan and saute on low until chard leaves are cooked.
- Sprinkle lightly with sea salt (if desired) and serve warm.
The Simple Process
After you wash your Swiss Chard, fold it in half.
Cut it into smaller pieces. (p.s. I love my lettuce knife -> yes, they actually make knives just for lettuce so don’t tell me about this “Forks Over Knives” stuff. JK. Only kind of.)
Some people are highly allergic to pine nuts. If this is you, then obviously choose another nut (walnuts would be great) or just opt to leave them out altogether.
And look, there is Mr. Measure Owl again.
Saute these babies all up….
Serve.
Enjoy.
p.s. a great compliment to this meal would be a warm fireplace, a great book and your husband giving you a foot massage some hot water with lemon.
Xox,
SKH
🤰 bloating be gone! weight loss through optimal gut health for women
💃ʜᴇᴀʟ ʏᴏᴜʀ ɢᴜᴛ. ʜᴇᴀʟ ʏᴏᴜʀ ʟɪfe.
🫶🏻 founder gutbyome.com
![What is Ayurveda – [The Ultimate Beginner’s Guide]](https://agutsygirl.com/wp-content/uploads/2024/10/ayurveda-featured.png)
This looks very good. I have only ever had Swiss chard leaves wrapped around halibut and then steamed. Your pics are making me drool!
Hey now that’s a great idea, too, wrapped around Halibut. I should experiment with that. Thanks, Elle!
Yum! We love cooking greens with a few nuts and a splash of vinegar. I love the mushrooms and raisins in there!
All types of Chard, like spinach, have high amounts of oxalic acid, and should be pre cooked and rinsed in order to rid the vegetable of the oxalic acid. Oxalic acid binds chemically with things like calcium and magnesium, forming a ‘salt’ which is excreted in your urine. Oxalic acid is destroyed by cooking, but tastes bad too. If you don’t cook spinach, chard, and beet greens you won’t get any calcium or magnesium out of them, and they could rob your body of minerals you’ve already obtained. If you eat excessive amounts of uncooked veggies with oxalic acid you can get kidney stones. as the salts build up in your kidneys.
If you boil chard for five minutes first and pour off the water you will notice how awful the water smells. But after you rinse it and add the cooked chard to a dish it is super yummy, and good for you. Chard has the highest amount of vit. K found in most vegetables. Spinach doesn’t have as much oxalic acid but still has somewhat high levels and that’s why spinach is always cooked, yet even though chard has more oxalic acid, few people know to cook it! don’t forget to rinse it too!