This is a recipe that I’m still working on perfecting. The first time I made this side dish, I used a bit too much oil, and while the flavor was good, the greens were more soggy than they should have been. The second time, I didn’t bother separating the stems and leaves and as a result the stems didn’t cook quite long enough and were a bit too crunchy. Hopefully next time, I’ll get it right, because this is a really great, light, summer side dish that incorporates healthy rainbow chard into any meal. It’s even better when it’s fresh from the farmer’s market!
To begin, you’ll need:
- 1 large bunch (slightly less than a pound is good) of rainbow chard
- 1 T. of olive oil (and only 1! ;-))
- about 3 T. of pine nuts
- salt to taste
- 1 – 2 cloves of garlic
- 1 T. of cold butter, cut into four pieces
- 1/4 c. of Parmesan cheese
- 1/8 c. (about 5 large) fresh basil leaves, sliced
Start by separating the stems and leaves. This was the step I omitted last time, and it does actually make a difference! Then cut or hand shred the stems and leaves into a hearty dice. In a large skillet, heat the olive oil over medium heat. Add in the pine nuts, and cook until browned, about 5 minutes. Remove the pine nuts to a paper towel, but keep as much oil as possible in the pan. Continuing on medium heat, first add in the stems from the chard along with a pinch of salt. Cook until the stems have begun to brown, about 8 minutes. Add in the garlic, the chard leaves, and another pinch or so of salt. Stir until the leaves are wilted, about 3 minutes. Turn off the burner and add in the butter. Stir to incorporate. Next, stir in the cheese, basil, and pine nuts. Once everything is mixed together, sprinkle with a little more Parmesan and enjoy!
*based on a recipe from “fine Cooking,” June/July 2010