Fantastic with or without the feta. I'll skip the feta if the flavors won't work with the rest of the meal and it is still a wonderful side.
Rainbow Chard with Pine Nuts and Feta
Photo: Kana Okada; Styling: Sara Quessenberry
Yield: Makes 4 servings
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Amount per serving
- Calories: 189
- Calories from fat: 79%
- Protein: 6g
- Carbohydrate: 6g
- Sugars: 2g
- Fiber: 2g
- Fat: 17g
- Saturated fat: 4g
- Sodium: 672mg
- Cholesterol: 17mg
- 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)
- 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.
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