Reviewed: Sep. 27, 2012

I followed this recipe exactly - no changes, and it was perfect! Swiss chard is one of the simanim that my husband's family uses for Rosh Hashanah. It was my first year making it, and it was a huge success. The raisins add such a balanced sweetness to the nutty flavor, which couldn't be better for celebrating the Jewish New Year. My husband's sephardic family gobbled it all up the first night, and they were mightily impressed by this ashkenazi bride. Thanks for posting this. I plan to make it every year!

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Reviewer:

WndrLys

Home Town: Virginia Beach, Virginia, USA

Reviewed: Aug. 23, 2012

Almost too sweet unless paired with something salty (grilled fish).

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Reviewer:

grapeslaface

Reviewed: Jul. 21, 2012

I used cashews instead of pine nuts (what I had on hand). Delish.

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mrs. kosmos

Reviewed: Jul. 1, 2012

This recipe is simple and tasty. A great way to eat chard.

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Reviewer:

Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

Reviewed: May 25, 2012

Yum, I had this as my dinner. Didn't have raisins or oil, but used butter and craisins which were perfect. Good recipe.

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Gem

Reviewed: Apr. 22, 2012

Delicious...made it just as the recipe called for and loved it.

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Reviewer:

pam

Reviewed: Apr. 8, 2012

Loved how simple, easy, healthy and tasteful this recipe is, I make it all the time!

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Reviewer:

JRG

Reviewed: Dec. 11, 2011

The chard made a beautiful presentation, and the pine nuts and raisins were a surprise, delicious addition. Definitely a keeper.

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10 users found this review helpful

Reviewer:

KATYPI

Cooking Level: Intermediate

Reviewed: Dec. 10, 2011

An excellent and easy side dish. Can also accompany chicken, pork or be served with poached or fried eggs. The contrast of the sweet raisins and pine nuts with the chard (or spinach) is really delicious.

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9 users found this review helpful