Swiss Chard with Golden Raisins and Spiced Squash Seeds

We all learned to love spinach. Then we went kale-crazy. Now, Swiss chard is taking over as the new green on the block. Hearty and nutrient-packed, Swiss chard is a welcome respite from the cold veggies of summer. I upgraded the basic saute with a handful of sweet golden raisins and crunchy, spiced squash seeds leftover from a butternut squash (which I used to make gnocchi – more on that one soon!) The perfect fall side to roasted meats or as a vegetarian main with couscous or cornbread.

Swiss Chard with Golden Raisins and Spiced Pumpkin Seeds

Serves 6-8 as a side dish


For Swiss chard:

  • 2 tablespoons extra virgin olive oil
  • 2 bunches Swiss chard
  • 1 medium yellow onion, grated
  • 2 cloves garlic, finely minced
  • 1/4 cup golden raisins
  • Salt and pepper, to taste

For spiced pumpkin seeds:

  • 1/4 cup tablespoons pumpkin or butternut squash seeds, fresh* or store-bought
  • 1/2 teaspoon canola oil
  • Pinch cinnamon
  • Pinch nutmeg
  • Pinch cumin
  • Pinch cayenne
  • Salt and pepper, to taste


For Swiss Chard:

  1. Thoroughly wash and dry the Swiss chard. With a sharp knife, separate the leaves from the stems. Finely dice the stems, set aside. Stack the leaves and roll up like a cigar; thinly slice the leaves into a fine chiffonade; set aside.
  2. Heat canola oil in a large nonstick skillet over medium heat. Add the grated onion and a pinch of salt and saute for a few minutes. Add garlic and sauté about 30 seconds. Add the stems, 2 tablespoons water  and cover, stirring occasionally, about 5 minutes.
  3. Add leaves and stir. Cover and cook until leaves are wilted, about 5 minutes. Season to taste with salt and pepper. Just before serving, stir in golden raisins. Top with pumpkin seeds.

For Spiced Pumpkin Seeds:

  1. Preheat oven to 350 °. Toss the seeds with 1/2 teaspoon canola oil, cinnamon, nutmeg, cumin, cayenne, salt and pepper. Place on a parchment paper-lined baking sheet and roast for about 10-15 minutes or until lightly toasted. Cool.

* Don’t throw away the seeds from fresh squash.  Rinse away squash flesh and pulp and thoroughly dry before roasting.


2 thoughts on “Swiss Chard with Golden Raisins and Spiced Squash Seeds

  1. Ugh, wouldn’t you know I made butternut squash on Saturday and discarded all the seeds? I knew there must be something I could do with them, but I didn’t save them. Meh!

    • You’ve got the next, oh, 6 months or so to collect your squash seeds! Once toasted, they freeze beautifully, perfect for throwing on a salad or adding crunch to pasta and rice dishes!

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