Rainbow Chard Recipes

Sautéed Swiss Chard with Raisins and Pine Nuts

• 1 1/2 pounds Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
• 2 tablespoons pine nuts
• 2 tablespoons olive oil
• 1/3 cup golden raisins
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• Coarse salt and ground pepper

In a large fry pan add 2 Tbsps. olive oil, add 1/2 onion and 2 cloves crushed garlic. While that is cooking on low heat rinse spinach Sautéed Rainbow Chard with Tomatoes, Basil and Onions

• 8oz (240gr) chard   Swiss chard
• 1 onion
• 1 tomato
• 2 cloves garlic
• handful fresh basil leaves

Wash the chard and trim any bad bits.Stack the leaves together and fold over, the long way.  Slice into thin strips, about 1/2" (1cm) using both leaves and stems.Chop onion.Mince garlic.Roughly chop tomato.Tear large basil leaves.Heat oil in a large skillet.  Add onion and sauté until tender, about 5 minutes.Add the garlic, chard stems and stir-fry over medium heat 3 minutes.Add the leaves, basil and tomato.   Stir and turn until the leaves wilt and it all fits into the skillet.Reduce heat to low and cook until all is tender, another 5 - 6 minutes, stirring frequently.[print-me target=".post-content"]