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Yellow Split Peas Sauteed with Swiss Chard, Raisins & Pine Nuts

This saute is a pleasant and colourful side dish for burgers or meatloaf.


  • 2 cups (500 mL) water
  • 2 lbs (900 g) Swiss chard, stems removed & leaves coarsely chopped
  • 2 cups (500 mL) cooked yellow split peas
  • 1 Tbsp (15 mL) canola oil
  • 3 oz (85 g) ham, finely diced
  • 1/4 cup (50 mL) pine nuts (or sliced almonds or sunflower seeds)
  • 1/4 cup (50 mL) raisins, presoaked


In a large saucepan, bring the water to a boil over high heat. Add the Swiss chard, cover, and cook for 3 minutes, or until tender-crisp. Drain the chard in a colander, pressing on it firmly with the back of a spoon to remove any excess liquid.

In a large skillet, heat the canola oil over high heat. Add the ham and saute, stirring, for 1 to 2 minutes to colour lightly. Add the pine nuts, stir well, then add the Swiss chard, peas, raisins, again mixing well. Cook briefly until all ingredients are heated through.

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