Agrodolce Swiss Chard Recipe

Classic Variations Sicilian Style: Uses red wine vinegar, golden raisins, and pine nuts for a fruity, nutty finish. Spicy Balsamic: Swaps honey for balsamic vinegar and adds extra red pepper flakes for a deeper, punchier flavor. Herbaceous: Finish with fresh mint or flat-leaf parsley to brighten the rich glaze.  If you'd like to adjust the flavor, for a sharper vinegar bite or a milder, honey-forward sweetness

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the Chard: Cut the stems into 1/2-inch pieces and coarsely chop the leaves into 2-inch strips.

Step 2

Sauté Stems: Heat olive oil in a large skillet over medium. Add the stems and onion/shallot, cooking for 5–7 minutes until they soften.

Step 3

Wilt the Leaves: Add the garlic and red pepper flakes for 1 minute, then add the chard leaves. Toss until they just begin to wilt.

Step 4

Glaze: Stir in the vinegar, sweetener, and raisins. Increase heat slightly and cook for 2–3 minutes until the liquid reduces to a syrupy glaze that coats the greens.

Step 5

Finish: Remove from heat and toss with toasted nuts. Serve warm or at room temperature.