Wilted Chard With Golden Raisins and Toasted Pecans

Chef Matt Bessler with Schlafly Bottleworks in St. Louis, Missouri gave me this recipe that combines the salty flavor of bacon with sweet chard and golden raisins. Add a bit of crunchy toasted pecans and you’ve got a fabulous side dish.


    • 2 tablespoons olive oil
    • 3 slices bacon, diced
    • 1 small onion, finely chopped
    • 3 to 4 cloves garlic, minced
    • 2 pounds fresh chard, chopped
    • 2 cups vegetable broth
    • 1 cup golden raisins
    • 1 teaspoon kosher salt
    • 1 teaspoon black pepper, cracked
    • pinch cayenne pepper
    • dash nutmeg, ground
    • 1 cup pecans, chopped, toasted


    1. Heat 2 tablespoons olive oil in a Sauté pan. Add bacon and cook until crispy. Add onion and Sauté until translucent. Add garlic, cook until fragrant. About 5 minutes
    2. Add chard and cook until wilted.
    3. Pour in vegetable broth.
    4. Stir in 1 cup golden raisins. They'll soak up the flavors as the chard continues to cook.
    5. Season with salt, black pepper, cayenne pepper and nutmeg.
    6. Reduce heat and simmer for 5 minutes then mix in 1 cup chopped, toasted pecans.