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sauteed rainbow chard with brown butter raisins, almonds and chili on a plate with pickled chard stem on the side.
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5 from 1 vote

Sauteed Rainbow Chard with Brown Butter Raisins, Almonds + Chili

A delicious side dish with quickly sauteed rainbow chard, brown butter soaked raisins, toasted almonds, aleppo chili and pickled chard stems.
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time for the Pickles 30 minutes
Total Time 55 minutes
Servings 2 people
Calories 411kcal
Cost $10/ 7€


  • 1 bunch rainbow chard 1 large or two small bunches
  • 50 g almonds whole, skin on
  • 30 g butter
  • 30 g golden raisins
  • ¼ tsp aleppo chili
  • ¼ tsp salt or as much as you like
  • maldon sea salt optional

For the Pickled Chard Stem

  • 150 ml red wine vinegar
  • 50 ml water
  • 3 tbsp sugar
  • ½ tsp sea salt
  • 1 pc star anise


  • First remove the stem from the leaves using a small knife. Separate the the stem and leaves.
    Cutting the rainbow chard stem out.
  • Cut the leaves by folding them and slicing into big pieces. (Chiffonade)
    Cutting the chard into big pieces.
  • Cut the stems into thin slices.
    Cutting the stem into slices.
  • Heat all the ingredients for the chard pickle in a small pot and bring to a boil.
    The pickling liquid in a pot.
  • Pour the hot pickling liquid over the chard stems. Let cool completely and then refrigerate.
    The pickled chard stems in a little mason jar.
  • Wash the chard leaves in cold water. You may have to wash the leaves multiple times to get all the dirt out. Dry in a salad spinner.
    The washed swiss chard in a salad spinner.
  • Have all of the ingredients ready to go before you start because you must do this quickly.
    Over medium-low heat, brown the butter until it starts to brown slightly and smells nutty. Immediately add the raisins, almonds and chili and cook on low until the raisin are plump and the almonds brown slightly. Deglaze the pan with about 2 tbsps of the chard stem pickling liquid. Add the swiss chard, season with a little salt and close the lid.
    Increase the heat to high and cook for 1-2 minutes with the lid on.
    The brown butter, chili, almonds and raisins in a pan.
  • Remove the lid from the pan and cook for another 1-2 minutes to reduce the liquid in the pan and concentrate the flavour.
    The cooked rainbow chard in the pan.
  • Drain the swiss chard on paper towels. Serve on a big sharing plate garnished with the pickled chard stem and a little maldon sea salt. Enjoy!
    sauteed rainbow chard with brown butter raisins, almonds and chili on a plate with pickled chard stem on the side.


The nutritional information for this recipe may be slightly incorrect (too much sugar) because the whole pickling liquid is factored in to the serving.


Calories: 411kcal | Carbohydrates: 42g | Protein: 9g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 1312mg | Potassium: 886mg | Fiber: 6g | Sugar: 30g | Vitamin A: 9623IU | Vitamin C: 45mg | Calcium: 150mg | Iron: 4mg
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