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Wilted Chard with Red Onion and Pine Nuts

Wilted Chard with Red Onion and Pine Nuts

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Serves 4 (serving size: 3/4 cup)

Don’t toss those gorgeous stems! Instead, thinly slice and give them a head start in the pan before adding the leaves. Swiss chard and rainbow chard actually have a lot of natural sodium; you’ll find that just a small amount of salt is all you need.


  • 1 (10-oz.) bunch rainbow chard, stems and leaves divided
  • 1 tablespoon olive oil
  • 1 small red onion, cut into 3/4-in. wedges
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 3 tablespoons toasted pine nuts
  • 1 1/2 tablespoons white wine vinegar

Nutritional Information

  • Calories 93
  • Fat 7.9g
  • Satfat 0.8g
  • Monofat 3.7g
  • Polyfat 2.6g
  • Protein 2g
  • Carbohydrate 5g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 2mg
  • Sodium 212mg
  • Calcium 42mg
  • Sugars 2g
  • Est. added sugars 0g

How to Make It

Thinly slice chard stems. Coarsely chop chard leaves. Heat oil in a skillet over medium-high. Add chard stems and red onion to pan; cook 5 minutes or until just tender, stirring occasionally. Add chard leaves, pepper, and salt; cook 4 minutes, stirring frequently. Remove pan from heat. Sprinkle pine nuts and vinegar over pan; toss to combine.

Watch the video: Feta and Spinach Filo Pie. Jamie Oliver (August 2022).