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.
Ingredients
- 2 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 pine nuts
- 1 whole lemon zested and juiced
- 4-5 sprigs parsley chopped
- 1 tsp red pepper flakes
- 2 tbsp grated parmesan cheese
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.
- 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 2 tbsp olive oilin a medium skillet over medium 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 9 to 10 minutes.
- Add 2 cloves garlic 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 5-10 minutes.
- Remove skillet from heat, add 1/2 cup pine nuts, 3/4 cup dried cranberries, 1 whole lemonzest and juice. Adjust seasoning, toss gently and add 2 tbsp grated parmesan cheese and serve.
