Winter Greens With Browned Butter, Pine Nuts, And Golden Raisins

1. 1

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

2. 2

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

* Per serving · 4 servings · Values may vary.

No additional tips available.