Rainbow Chard

Rainbow Chard

Photo by

  • Prep Time


  • Total Time


  • Servings



  • Add this delicious dish to your repertoire. When plumping the raisins bring a cup of white wine to a boil, add spices and raisins and remove from heat. Let rest until plump. This will surely be a new favorite.

  • 2

    T pine nuts, toasted and salted

  • Kosher salt

  • 1 to 2

    pounds chard, chopped

  • 4

    T olive oil

  • 2

    T shallots or onions

  • 1

    T finely chopped garlic

  • 1

    ounce thinly sliced Serrano ham, cut crosswise into ¼-inch strips

  • 2

    T plumped Golden raisins (braise in white wine with star anise, orange zest, and cloves until plump)

  • Freshly ground black pepper


Pour olive oil into a large sauté pan and heat over medium heat. Add onions to pan and cook until translucent and soft, add garlic to pan, reduce the heat, and cook over medium-low heat until softened but not colored, about 1 minute. Add one-half of the chard greens to pan, season with salt (salt lightly if your ham is very salty), and cook for 3 to 5 minutes over medium to medium-low heat, until the chard wilts to about half its original volume. Add remaining greens and repeat. To serve, heat some oil in a large frying pan over medium-high heat. Add the ham and sauté for about 45 seconds to crisp. Add the pine nuts and raisins and toss. Add the greens, toss to combine, and heat through. Season to taste with salt and pepper. Transfer to a serving bowl.


Facebook Conversations