Recipe Files: Rainbow Chard

rainbow chard

sauteed rainbow chard

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

One comment on “Recipe Files: Rainbow Chard

  1. weight says:

    yeah my dad will like this

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