Sautéed Rainbow Chard with Golden Raisins and Pine Nuts
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.
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Sautéed Rainbow Chard with Golden Raisins and Pine Nuts
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.
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Servings: 2 people
Calories: 381 kcal
Net Carbs: 36 g
Ingredients
- 1 bunch (1 bunch) rainbow chard
- 3 Tbsp (3 Tbsp) pine nuts
- 2 Tbsp (2 Tbsp) extra virgin olive oil
- 1/2 cup (72.5 g) golden raisins
- 2 cloves (2 cloves) garlic, minced
- 2 Tbsp (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: 381kcalFat: 25gSodium: 329mgNet Carbs: 36gSaturated Fat: 3gPotassium: 946mgCarbohydrates: 40gVitamin A: 9174IUFiber: 4gVitamin C: 47mgSugar: 26gCalcium: 101mgProtein: 6gIron: 4mg
Hi! I'm Erin
Welcome to The Dynamic Dish!
I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.