Red Swiss Chard with Pine Nuts and Prosciutto

Red Swiss Chard with Pine Nuts and Prosciutto

andiwaits

"Wilted Swiss chard packed with Italian flavor!"
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Ingredients

30 m servings 190 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
  2. Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.

Reviews

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This was a hit with the whole family. It converted my husband to Swiss chard and even pleased my 2 year old.

This is a nice recipe for red chard. This was way too salty, but totally my fault. Be careful about adding salt to taste--I am typically generous with salt in cooking, but I didn't even consid...

Way too salty! This would be pretty good without the prosciutto.

I prepared a variation of this for Thanksgiving. I doubled the recipe, went heavy on the chard (3 bunches) and included a small onion, a little lemon juice, and grated parmesan cheese on top. Ev...

I used dinosaur kale instead of swiss chard.

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