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Rainbow chard with raisins and pine nuts recipe
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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
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Energy
1010kj
242kcal
12%
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Fat
16g
23%
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Saturates
3g
16%
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Sugars
20g
22%
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Salt
0.8g
14%
of the reference intake
Carbohydrate 22.8g
Protein 4.2g
Fibre 0.7g
Method
- 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 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.
- 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