Thanksgiving Sides

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Sautéed Swiss Chard

Flavor boost! The textures and flavors make this a great side dish that’s heart-healthy too.

30 Holiday Sides in 20 Days from Cooking Planit, Sautéed Swiss Chard

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  • Garlic Cloves – 1
  • Shallots – 2 Tablespoons
  • Swiss Chard – 10 Cup
  • Golden Raisins – 1/4 Cup
  • Pine Nuts – 1/4 Cup
  • Black Pepper
  • Kosher Salt
  • Extra Virgin Olive Oil – 2 Tablespoons
  • Apple Cider Vinegar – 3 Tablespoons



  1. Separate the leaves of Swiss chard from the stems. Soak the leaves in a large bowl of cold water. Rinse the stems under cold running water.
  2. Cut the rough bottom end off the Swiss chard stems and discard. Slice the stems crosswise into 1/4 inch pieces. This is just for added crunch, so you only need about a 1/2 cup.
  3. Cut a shallot in half. Peel off the skin, lay each half flat, then cut crosswise into thin slices to measure the indicated amount.
  4. Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
  5. Lift the Swiss chard leaves out of the bowl of water. Dump the grit that accumulated in the bottom of the bowl. If there was a lot of grit, repeat until water is clean, then dry leaves thoroughly.
  6. Layer the Swiss chard leaves on top of each other and cut crosswise into 1/2 inch thick ribbons to measure the indicated amount.


  1. Heat a large saute pan over medium-low heat.
  2. Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning.
  3. Place the pine nut pan back over medium heat. Add olive oil and warm.
  4. Once oil is warm, add the sliced shallot. Saute until softened. Do not brown.
  5. Add the sliced Swiss chard stems and minced garlic. Cook until stems start to soften, about 2-3 minutes.
  6. Add the Swiss chard leaves and season with salt and pepper to taste. Stir to combine well. Saute until leaves are wilted and moisture has cooked out and evaporated.
  7. After the Swiss chard leaves are wilted, stir in the golden raisins and the apple cider vinegar. Cook until the liquid has been absorbed and raisins are soft, about 2-3 minutes.
  8. Stir the toasted pine nuts into the Swiss chard. Finish with more salt and pepper to taste, if necessary. Remove from heat.
  9. Transfer chard to a serving bowl or dinner plates. Serve warm!

Fisher Chef’s Naturals Sliced Almonds Giveaway!

Many of us have New Year’s resolutions to eat healthier. While nuts may not be the lowest calorie item on the menu, they’re at the top of the chart for being a great source of protein, fiber, vitamins and minerals. With plenty of flavor and crunch to go around, they’re also a great addition to healthy salads, yogurt and oatmeal. That is why I have teamed up again with Fisher!

To help you with your New Year’s resolution, Fisher Nuts is offering some great recipes for a 2012:

Simply Delicious Walnut Oatmeal: This is a fresh twist on oatmeal with chopped walnuts and sliced fruit!. It is sweet, crunchy, and delicious.

Crunchy Cranberry Granola: This nutty granola is filled with oats, almonds, and pecans and makes a great snack.

Toasted Pine Nut & Garlic Hummus: This hummus is super taste with garlic, parsley, and pine nuts.

Asian Chicken Salad: You can easily add flavor and crunch to your salad with the Asian Chicken Salad topped with toasted almonds.

The almonds that were sent to me were awesome (and tasty!), so I know you all will like them! That is why I have arranged for one lucky reader to get a bag of their own! Here’s what you need to do:

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