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.
bunches rainbow chard or one large bunch
dried cranberries cherries or raisins
red onion peeled and thinly sliced
garlic thinly sliced
kosher salt and freshly ground black pepper
lemon zested and juiced
red pepper flakes
grated parmesan cheese
Units: Metric US Imperial
Gather all ingredients before starting the recipe.
Soak dried fruit in a small bowl in the hottest tap water for about 15 minutes.
Pull or cut stems from chard and dice the stems crosswise into 1/4" slices.
Cut chard into bite sized pieces.
Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
Add chopped chard stems and sliced onions, season with kosher salt and black pepper, and cook until the onions and stems are beginning to brown, about 9 to 10 minutes.
Add garlic and cook until the garlic becomes fragrant, about 1 minute.
Add the 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 5-10 minutes.
Remove skillet from heat, add pine nuts, dried fruit, lemon zest and lemon juice. Adjust seasoning, toss gently and add the cheese and serve.