Yield
Serves 4 (serving size: 3/4 cup)
Photo: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine

How to Make It

Thinly slice chard stems. Coarsely chop chard leaves. Heat oil in a skillet over medium-high. Add chard stems and red onion to pan; cook 5 minutes or until just tender, stirring occasionally. Add chard leaves, pepper, and salt; cook 4 minutes, stirring frequently. Remove pan from heat. Sprinkle pine nuts and vinegar over pan; toss to combine.

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