Rainbow Chard is pretty, especially the stems, finely chopped. I like the flavor, which is spinach with a crunch. This recipe makes use of the whole bunch (I used two small bunches) and it not only tastes delicious but is a very festive presentation.
Tip : If you would like a slightly crunchier texture, more like a warm salad, reduce the amount time to sauté the chard stems and the red onion. Then proceed with the remaining steps.
Ingredients
- 1 tbsp olive oil
- 2 small bunches rainbow chard or one large bunch
- 3/4 cup dried cranberries cherries or raisins
- 1 medium red onion peeled and thinly sliced
- 2 cloves garlic thinly sliced
- kosher salt and freshly ground black pepper
- 1/2 cup toasted pine nuts
- 1 lemon juiced and zested
- 4-5 sprigs parsley chopped
- 2 tbsp grated parmesan cheese
- 1 tsp red pepper flakes optional
Instructions
- Gather all ingredients before starting the recipe.
- Soak 3/4 cup dried cranberries in a small bowl in the hottest tap water for about 15 minutes then drain and set aside until ready to use.
- Pull or cut stems from 2 small bunches rainbow chard and dice the stems crosswise into 1/4" slices.
- Cut chard into bite sized pieces.
- Heat 1 tbsp olive oil in a medium skillet over medium high heat.
- Add chopped chard stems and slice 1 medium red onion, season with kosher salt and freshly ground black pepper and cook until the onions and stems are beginning to brown, about 7 or 8 minutes.
- Add 2 cloves garlic, thinly sliced and cook until the garlic becomes fragrant, about 1 minute.
- Add 1 tsp red pepper flakes, and then the chard in handfuls, turning and tossing gently with tongs, until wilted. Repeat until all chard leaves have been added and wilted. About 3-4 minutes.
- Remove skillet from heat, add 1/2 cup toasted pine nuts, 3/4 cup dried cranberries, drained and 1 lemon juiced and zested. Adjust seasoning add 2 tbsp grated parmesan cheese and toss gently.
- Garnish with chopped fresh parsley and serve.
