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5-Minute Swiss Chard & Kale Sauté with Raisins & Pine Nuts

Posted By Carol Kicinski On April 16, 2013 @ 2:56 am In Dairy Free,Dairy Free Salads & Dressings,Egg Free Salads & Dressings,Gluten Free Salads & Dressings,Grain Free,Grain Free Salads & Dressings,Nut Free Salads & Dressings,recipe four,recipe three,recipe two,Soy Free,Soy Free Salads & Dressings,Sugar Free Salads & Dressings,Sugar Free/Refined Sugar Free,Vegan,Vegan Salads & Dressings,vegetarian,Vegetarian Salads & Dressings | No Comments


  • 3 tablespoons grapeseed or olive oil (or leftover bacon drippings)
  • 4 cups (total) kale and Swiss chard leaves (or any greens), stemmed and torn into bite-sized pieces
  • 2 teaspoons apple cider vinegar or champagne vinegar
  • 1/2 teaspoon sea salt, or more to taste
  • 1/3 cup golden raisins
  • 1/4 cup pine nuts (for nut-free use sunflower seeds or pepitas), optional


Heat the oil (or bacon drippings) in a large sauté pan. Once heated, add the greens and cook for about 2 minutes. Once the greens start to shrink down and soften, add the vinegar and sea salt. Cook for another 2 minutes. Add the golden raisins and pine nuts (or seeds), if using. Cook for 1 minute longer. Remove from heat and serve warm.




Serves 4

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