Directions:
- Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely.
- Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.
- Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes.
- Season with salt and pepper and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.85 Kcal (749 kJ) | ||
| Calories from fat | 136.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.16g | 23% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 30.74mg | 1% | |
| Potassium | 188.39mg | 4% | |
| Total Carbs | 11.74g | 4% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 1.36g | 3% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 14.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 402.72 Kcal (1686 kJ) | ||
| Calories from fat | 307.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.14g | 23% | |
|---|---|---|---|
| Cholesterol | 51.56mg | 8% | |
| Sodium | 69.21mg | 1% | |
| Potassium | 424.2mg | 4% | |
| Total Carbs | 26.43g | 4% | |
| Sugars | 0.65g | 1% | |
| Dietary Fiber | 3.2g | 6% | |
| Protein | 3.06g | 3% | |
| Vitamin C | 9.9mg | 7% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 2.1mg | 5% | |
| Calcium | 32.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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