Photo of Braised Swiss chard with currants and pine nuts by WW

Braised Swiss chard with currants and pine nuts

Points® value
Total Time
37 min
10 min
27 min
This sweet-and-sour braise is a tasty way to highlight the fabulous flavour of chard. It pairs well with pork and chicken dishes.


Pine nuts

2 tbsp(s)

Uncooked Swiss chard

1 cup(s), leaves separated from stems* (about 11 1/2 oz)

Olive oil

1 tbsp(s)


1 medium, diced (about 1 1/4 cups)

Dried currants


Apple juice


Kosher salt

1 tsp(s)

Apple cider vinegar

1 tbsp(s)


  1. Preheat oven to 350ºF. Place pine nuts on a cookie sheet and toast until golden brown, about 5 to 6 minutes; set aside.
  2. Meanwhile, coarsely chop chard stems and leaves—making sure to keep the leaves and stems separate from one another; set aside.
  3. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until they start to soften, about 5 minutes. Add chard stems and reduce heat to medium-low; cook, stirring frequently, about 4 minutes. Add currants and apple juice; stir well to combine. Cover skillet; cook for 5 minutes more.
  4. Add chard leaves to skillet in 3 batches, mixing well between each batch; cover and cook until leaves are tender, stirring halfway through, about 6 to 7 minutes.
  5. Remove skillet from heat and sprinkle with salt and vinegar; stir to combine. Serve sprinkled with pine nuts. Yields about 3/4 cup chard and 1 1/2 teaspoons pine nuts per serving.


*Trim away any brown ends from chard; separate leaves from stems by tearing away leaves into bite-sized pieces. Thoroughly wash leaves by repeatedly submerging them in a large bowl of cold water; repeat process until no grit remains in bottom of bowl. Set washed leaves in a colander to drain. The leaves do not need to be spun dry—any water clinging to the leaves will help in the braising process. Next, wash chard stems. If you don't have apple juice on hand, you can substitute apple cider, chicken broth, or even water in the preparation. Raisins or cranberries would make a fine substitute for the currants. This recipe works equally well with other tender spring greens such as beet greens (any substitutions could affect Points values).