Braised Rainbow Chard with Toasted Pine Nuts

Course Dinner, Side Dish
Cuisine Mediterranean
Keyword Dairy-Free, Gluten-Free, The Tempest, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 1 bunch rainbow chard
  • 1 tbsp olive oil
  • ½ lemon juice
  • ½ tsp salt
  • ½ tsp red pepper flakes
  • 1 tbsp pine nuts


  1. Wash and pat dry whole chard leaves.

  2. 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.

  3. Cover with lid and cook for 2-3 minutes, until wilted but still has a little firmness.

  4.  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.

  5. With tongs, pull the chard from the pan and top with the roasted pine nuts (you can also substitute crispy bacon bits or pepitas).