Recipe inspired by the play “The Tempest” by William Shakespeare
“Ye elves of hills, brooks, standing lakes and groves,
And ye that on the sands with printless foot
Do chase the ebbing Neptune and do fly him
When he comes back; you demi-puppets that
By moonshine do the green sour ringlets make,
Whereof the ewe not bites, and you whose pastime
Is to make midnight mushrooms, that rejoice
To hear the solemn curfew; by whose aid,
Weak masters though ye be, I have bedimm’d
The noontide sun, call’d forth the mutinous winds,
And ‘twixt the green sea and the azured vault
Set roaring war: to the dread rattling thunder
Have I given fire and rifted Jove’s stout oak
With his own bolt; the strong-based promontory
Have I made shake and by the spurs pluck’d up
The pine and cedar: graves at my command
Have waked their sleepers, oped, and let ‘em forth
By my so potent art.
Braised Rainbow Chard with Toasted Pine Nuts
- 1 bunch rainbow chard
- 1 tbsp olive oil
- ½ lemon juice
- ½ tsp salt
- ½ tsp red pepper flakes
- 1 tbsp pine nuts
Wash and pat dry whole chard leaves.
Heat a large sauté pan with a lid with olive oil until shimmering then add the chard in whole (in half moon shape), lemon juice, salt and red pepper flake.
Cover with lid and cook for 2-3 minutes, until wilted but still has a little firmness.
In a small skillet heat on medium-low with the pine nuts (no oil necessary) and shake or stir pan every couple of seconds until they start to get golden brown.
With tongs, pull the chard from the pan and top with the roasted pine nuts (you can also substitute crispy bacon bits or pepitas).