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.
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