Rainbow Chard With Pine Nuts and Feta

Rainbow Chard With Pine Nuts and Feta
Kana Okada
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preparation
10
minutes
cooking
10
minutes
Serves 4

Ingredients

1
bunch rainbow chard
2
tablespoons
olive oil
1/4
cup
pine nuts
2
cloves garlic, thinly sliced
kosher salt and pepper
2 1/2
ounces
crumbled Feta (about 1/2 cup)

Directions

  1. Cut off the chard stalks near the base of the leaves and discard. Cut any large leaves in half lengthwise.
  2. Heat the oil in a large skillet over medium heat. Add the pine nuts and garlic and cook, stirring, until golden, about 2 minutes. Stir in the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until the chard ribs are just tender, 2 to 3 minutes.
  3. Transfer to a serving bowl and sprinkle with the Feta.
     
Sara Quessenberry
May 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 79 %
  • Protein 6 g
  • Carbohydrate 6 g
  • Sugar 2 g
  • Fiber 2 g
  • Fat 17 g
  • Sat Fat 4 g
  • Sodium 672 mg
  • Cholesterol 17 mg
What does this mean? See Nutrition 101.

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