Sauteed Swiss Chard and Pine Nut Bruschetta | Midwest Living

Sauteed Swiss Chard and Pine Nut Bruschetta

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Sauteed Swiss Chard and Pine Nut Bruschetta

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  • Makes: 24 to 28 servings
  • Prep 15 mins
  • Bake 10 mins to 12 mins
  • Cook 17 mins

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If you've never tried Swiss chard (a dark leafy green similar to kale and spinach), this pretty appetizer makes a good introduction. Garlic, red onion, currants, vinegar and honey balance its earthiness. The recipe comes from Urban Roots Farm in Springfield, Missouri.


  • 1 pound fresh green or red Swiss chard or spinach
  • 1 12 - ounce loaf baguette-style French bread, sliced diagonally into 1/2-inch thick slices
  • 4 tablespoons olive oil
  • 1/3 cup chopped red onion
  • 1/4 teaspoon sea salt
  • 2 tablespoons currants
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • Sea salt and ground black pepper
  • 1/4 cup pine nuts, toasted


  1. Thoroughly wash Swiss chard by submerging it repeatedly in a large amount of cold water. Place in a colander; drain well. Discard any discolored leaves. Cut out the center ribs from Swiss chard. (If using spinach, remove stems.) Finely chop stems; set aside. Finely chop the leaves. Set aside.
  2. Arrange bread slices on a large baking sheet. Brush with 3 tablespoons of the olive oil. Bake for 10 to 12 minutes or until toasted, turning slices once.
  3. Meanwhile, in an extra-large nonstick skillet, cook and stir red onion and 1/4 teaspoon sea salt in remaining 1 tablespoon oil over medium heat about 10 minutes or until onion is lightly caramelized. Add the chard stems, currants and garlic to skillet. Cook and stir about 5 minutes more or until stems are tender.
  4. Gradually add in the chopped leaves and cook and stir until just wilted. Remove skillet from heat. Stir in the vinegar, honey, and salt and pepper to taste.
  5. Serve spooned onto toasted bread slices and sprinkle with pine nuts.

Nutrition Facts

(Sauteed Swiss Chard and Pine Nut Bruschetta)

Servings Per Recipe 24, pro. (g) 3, vit. A (IU) 1157, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, carb. (g) 12, sat. fat (g) 0, Monosaturated fat (g) 2, cal. (kcal) 84, chol. (mg) 0, Fat, total (g) 3, Mark as Free Exchange () 0, calcium (mg) 12, iron (mg) 1, Pyridoxine (Vit. B6) (mg) 0, sodium (mg) 181, Potassium (mg) 92, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 0

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