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Rainbow Chard with Pine Nuts and Feta

Photo: Kana Okada; Styling: Sara Quessenberry
Yield Makes 4 servings

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)

Nutrition Information

  • calories 189
  • caloriesfromfat 79 %
  • protein 6 g
  • carbohydrate 6 g
  • sugars 2 g
  • fiber 2 g
  • fat 17 g
  • satfat 4 g
  • sodium 672 mg
  • cholesterol 17 mg

How to Make It

  1. Cut off the chard stalks near the base of the leaves and discard. Cut any large leaves in half lengthwise.

    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.

    Transfer to a serving bowl and sprinkle with the Feta.