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Rainbow chard with raisins and pine nuts recipe

Rainbow chard with raisins and pine nuts recipe

6 ratings

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. See method

Ingredients

  • 400g rainbow chard, stems chopped into 3cm pieces, large leaves halved, smaller leaves left whole
  • 3 tbsp pine nuts
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • ½ tsp nutmeg
  • 100g golden raisins
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1010kj
    242kcal     12%

  • Fat

    16g 23%

  • Saturates

    3g 16%

  • Sugars

    20g 22%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 22.8g Protein 4.2g Fibre 0.7g

Method

  1. Blanch the chard stems in a pan of boiling water for 2 mins. Drain, refresh in ice-cold water, then drain again. In a small, dry frying pan, toast the pine nuts for 1-2 mins, until golden. Remove from the heat and set aside.
  2. 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 mins, until softened. Add the garlic and nutmeg and cook for 1 minute. Add the raisins and chard stems with 3 tbsp water. Season well.
  3. 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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