Rainbow chard with raisins and pine nuts recipe
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- Serves 4
- 5 mins to prepare and 20 mins to cook
- 242 calories / serving
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1010kJ 242.0kcal
- Fat
- 16g
- Saturates
- 3g
- Salt
- 0.8g
- Sugars
- 20g
of the Reference intake
Carbohydrate 22.8gProtein 4.2gFibre 0.7g
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- 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.
- Heat the oiland 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 andnutmegand 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.
- See more Vegetarian recipes
