Search thousands of recipes reviewed by home cooks like you.

Red Swiss Chard with Pine Nuts and Prosciutto

Red Swiss Chard with Pine Nuts and Prosciutto

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
andiwaits

andiwaits

Wilted Swiss chard packed with Italian flavor!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 800 mg
  • 32%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
  2. Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

hezapeck
3

hezapeck

1/30/2012

This was a hit with the whole family. It converted my husband to Swiss chard and even pleased my 2 year old.

ihatecooking
2

ihatecooking

2/20/2012

This is a nice recipe for red chard. This was way too salty, but totally my fault. Be careful about adding salt to taste--I am typically generous with salt in cooking, but I didn't even consider how salty the prosciutto is. My bad. I will make this again, but next time, I won't add any more salt or else I will eliminate the prosciutto.

mountain matt
0

mountain matt

12/14/2013

I prepared a variation of this for Thanksgiving. I doubled the recipe, went heavy on the chard (3 bunches) and included a small onion, a little lemon juice, and grated parmesan cheese on top. Every one of dinner guests that tried it (8 of 14) thought it was very good and most had seconds. That's tall praise when there's 20+ sides on the table. The only reason I rate this recipe 4 stars instead of 5 is that the ratio of prosciutto is a bit high. Don't get me wrong, I *love* prosciutto, but I also like chard. Even with the extra ingredients, the prosciutto took over. I've amended my recipe to halve the prosciutto.

More reviews

Similar recipes

ADVERTISEMENT