Rainbow chard is a leafy green that is easily identified by its beautiful, multicoloured stems. It has a slightly bitter flavour that's a little stronger than spinach and it works brilliantly cooked in a little butter for a simple side dish. This easy recipe uses both the colourful stems and crisp leaves, and pairs it with garlic, nutmeg, pine nuts and raisins for a vibrant side that's perfect with steamed fish.
- Blanch the chard stems in a pan of boiling water for 2 minutes. Drain, refresh in ice-cold water, then drain again. In a small, dry frying pan, toast the pine nuts for 1-2 minutes, until golden. Remove from the heat and set aside.
- Heat the oil and butter in a large pan with a pinch of salt. Add the onion; cook over a low heat for 10-12 minutes, until softened. Add the garlic and nutmeg and cook for 1 minute. Add the raisins and chard stems with 3 tbsp water. Season well.
- Cook for about a minute, then add the chard leaves and cook until wilted. Serve immediately, scattered with the toasted pine nuts.
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