Rainbow Chard with Golden Raisins and Pine Nuts
I have purchased Rainbow Chard before from farmer’s markets and Whole Foods. But I have a whole new appreciation for it now that I have seen it grow in the field. This vegetable is GORGEOUS!
Rainbow Chard is similar to Swiss Chard and a relative of the beet. It is a mixture of red chard and golden chard.
I searched around for different ways to prepare it and found quite a few ideas:
~ Rainbow Chard Sauteed with Olive Oil and Balsamic Vinegar
~ Rainbow Chard Sauteed with Lemon, Garlic, and Parmesan
~ Rainbow Chard Sauteed and Topped with Orange Segments and Pecans
I finally settled on this delicious Rainbow Chard with Golden Raisins and Pine Nuts. As I finish this post I am happy to report that I have polished off the last of the batch…yum.
Ingredients
one bunch of rainbow chard (I had 16 leaves, it cooks down quite a bit)
1-2 Tbsp olive oil
1 medium sweet onion, such as Vidalia, chopped
1 tsp chopped garlic
1-2 Tbsp vinegar ( I used sherry vinegar but balsamic or red wine would work also)
1/3 cup golden raisins
1/4 cup pine nuts
pinch of salt
Directions
Place one Rainbow Chard leaf on the cutting board. Use the pointed edge of a knife to slice along each side of the stem to separate the leaf from the stem. Repeat with the remaining leaves. Make one pile of leaves and one pile of stems. Chop the stems crosswise into 1/4″ pieces. Coarsely chop the leaves into little 1/2″ strips. (I find it easier to wash the chard in a colander after it has been chopped.)
Warm the oil in a large saute pan over medium heat. Add the onion; saute 3-5 minutes until softened. Add garlic; saute 1 minute. Add the chopped chard stems and cook for about 5 minutes until slightly softened. Add the chard leaves, vinegar, and salt; cook for another 3-5 minutes or until they are wilted down. Remove from heat. Add raisins and pine nuts. Serve warm.
