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.
- 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
- 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.