Sautéed Rainbow Chard with Golden Raisins and Pine Nuts

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Course Salad, Side Dish
Cuisine American
Keywords Gluten Free, Vegetarian
Difficulty Easy
Servings 2 people
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
The first time I had chard was a result of what I like to call grocery store wanderlust - wandering around a grocery store and trying not to buy every super colorful veggie that you see. The chard was so bright and colorful - pink, yellow, red, orange, green, and white - I just had to get it. Then of course I got home and didn't really know what to do with it, so I did some searching for ideas and ultimately came up with this recipe. It was spectacular. The chard itself is very flavorful and the colors make for a beautiful presentation. The golden raisins add a hint of sweetness and the balsamic vinegar gives a punch of acidity that balances everything out. Serve for lunch or as a side.
Servings: 2 people
Calories: 381kcal

Ingredients

  • 1 bunch rainbow chard
  • 3 Tbsp pine nuts
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup golden raisins
  • 2 cloves garlic minced
  • 2 Tbsp balsamic vinegar
  • Freshly ground salt and pepper to taste

Instructions

  • Wash the chard, leaving some water clinging to the stalks and leaves. Cut the stalks into half inch pieces and keep separate from the leaves. Chop the leaves into about 3 inch long and 1-2 inch wide strips. Set aside.
  • In a large skillet over medium-high heat, toast the pine nuts, shaking the pan to brown evenly, 2-4 minutes. Remove the nuts from the pan and set aside.
  • In the same skillet, heat the olive oil over medium-high heat. Add the chard stalks and garlic and cook beginning to soften, about 4 minutes.
  • Add the chard leaves and raisins. Cover, reduce heat to medium-low, and cook until tender, 6-10 minutes stirring occasionally.
  • Take the lid off and pour out any excess water. Stir in the balsamic vinegar and pine nuts. Season with salt and pepper to taste and serve.

Nutrition

Calories: 381kcal | Carbohydrates: 40g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Sodium: 329mg | Potassium: 946mg | Fiber: 4g | Sugar: 26g | Vitamin A: 9174IU | Vitamin C: 47mg | Calcium: 101mg | Iron: 4mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!