|Saute the stems of the chard|
|Loads of leafy greens|
|The perfect mix of savory & sweet make this a delicious & healthy dinner|
Last month I clipped a recipe that was printed in the Chicago Tribune for rainbow chard that sounded interesting and figured I'd give it a shot. It was DELICIOUS and rainbow chard has become my new veggie obsession. I've made this recipe at least 3 times now and decided I'd take some photos of this beautiful green to show you just how great it is.
When I make this recipe I typically serve it over brown rice. I have substituted peanut oil for sesame oil as well.
This recipe appeared in the January 19th Chicago Tribune
Stir-fried Swiss chard with pine nuts and balsamic butter
Prep: 20 minutes
Cook: 15 minutes
Makes: 2 servings
From "Fast, Fresh and Green," by Susie Middleton
1 teaspoon each: balsamic vinegar, soy sauce
1/2 teaspoon dark brown sugar
12 ounces Swiss chard
1 tablespoon peanut oil
3 tablespoon pine nuts
1/4 teaspoon coarse salt
1 clove garlic, finely chopped
1 tablespoon unsalted butter
1. Combine the vinegar, soy sauce and sugar in a small bowl. Pull or cut the stems away from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces. Slice the stems crosswise into 1/4-inch pieces.
2. Heat the oil in a large wok or skillet over medium heat. Add the pine nuts; cook, stirring, until lightly browned, 1 to 2 minutes. (Watch carefully because they brown quickly.) Off the heat, transfer the pine nuts to a plate, leaving behind as much oil as possible.
3. Return the pan to the heat; add the chard stems and a pinch of salt; cook, stirring occasionally, until shrunken and beginning to brown lightly, about 5 minutes. (They will begin to crackle in the pan as moisture evaporates.) Add the garlic; stir-fry just until fragrant, a few seconds. Add all of the chard leaves and 1/4 teaspoon of salt; toss the chard leaves just until wilted, 30 to 45 seconds. Stir in the balsamic mixture; remove the pan from the heat. Stir in the butter until melted. Fold in half of the pine nuts. Transfer the chard to a serving bowl; garnish with the remaining pine nuts.
Per serving: 237 calories, 76% of calories from fat, 21 g fat, 5 g saturated fat, 15 mg cholesterol, 10 g carbohydrates, 5 g protein, 739 mg sodium, 4 g fiber