For a vegetarian option, omit the prosciutto and add a sprinkle of red pepper flakes for a touch of heat. To enhance the nutty flavor, lightly toast the pine nuts in a dry pan before adding them to the skillet. Ensure the Swiss chard is thoroughly washed to remove any grit before cooking. A squeeze of fresh lemon juice at the end can brighten the dish and add a zesty finish.
Red Swiss Chard with Pine Nuts and Prosciutto
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS27
Savor the rustic charm of Italy with this vibrant dish. Tender Swiss chard, kissed with garlic and toasted pine nuts, meets the salty allure of prosciutto for an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol25 mg
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Fiber2 g
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Protein9 g
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Saturated Fat5 g
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Sodium703 mg
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Sugar1 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large skillet, heat the olive oil over medium heat. (Prep time: 2 minutes)
02
StepAdd the pine nuts to the skillet and toast, stirring frequently, until lightly golden brown and fragrant. Be vigilant, as they can burn quickly. (Cook time: 2-3 minutes)
03
StepStir in the minced garlic and cook until fragrant, being careful not to burn it. (Cook time: 1 minute)
04
StepAdd the chopped Swiss chard to the skillet. Cook, stirring occasionally, until the chard wilts down and becomes tender. (Cook time: 3-5 minutes)
05
StepSeason generously with sea salt and freshly ground black pepper to enhance the flavors.
06
StepGently fold in the chopped prosciutto. Cook just until heated through, preserving its delicate texture. (Cook time: 1-2 minutes)
07
StepServe immediately and enjoy the symphony of flavors.
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RECIPE REVIEWS
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Vinnie Abbott
May 22, 2025The toasted pine nuts add such a wonderful texture and nutty flavor.
Destinee Johnston
May 21, 2025I’ve made this several times now and it’s always a hit!
Berry Jacobson
May 8, 2025My family loved this dish! It's a great way to get them to eat their greens.
Prince Koelpin
May 1, 2025I added a squeeze of lemon juice at the end and it brightened up the flavors even more.
Frida Bernhard
Mar 16, 2025This recipe is so easy to follow and the result is absolutely delicious!
Estella Witting
Mar 15, 2025I used rainbow chard instead of red chard and it worked perfectly.
Ally Gusikowski
Mar 6, 2025This recipe is a keeper.