Spicy Sauteed Rainbow Chard with Golden Raisins

Rainbow chard’s vibrant orange, red and magenta stems are too pretty to toss into the compost. They have a crunchy texture similar to celery and add a colorful confetti-like cheer to this speedy saute. Serve as a side dish with, well, just about anything (it’s especially tasty with our Spiced Pork Roast) or toss with hot pasta and goat cheese for meatless entree.

1 (12-ounce) bunch rainbow chard, leaves zipped, cleaned and dried (stems reserved)
1 tablespoon olive oil
1/4 cup minced shallot
1 garlic clove, minced
Sea salt, to taste
1/4 teaspoon cracked red pepper
Freshly ground black pepper, to taste
1/2 lemon
1/4 cup golden raisins

Finely chop the chard stems and set aside. Stack 2-3 leaves and roll them up into a tight cylinder (it will look like a bit like a chard cigar). Cut into 1/8-inch slices. Repeat with remaining leaves. (This makes a pretty presentation, but if you’re in a hurry, you can just coarsely chop.)

Heat a large saute pan over medium-high heat. Add oil. Add shallot and chopped chard stems. Sprinkle with salt and saute 1-2 minutes or until shallot is tender. Add garlic; saute 30 seconds or until fragrant. Add half of sliced chard leaves, saute 1 minute or until wilted. Add remaining chard leaves, and saute 1 minute more. Add cracked red pepper, salt and black pepper; Squeeze juice of 1/2 lemon into pan; add raisins. Saute 1 minute or until raisins are hot.

Serves 4

 

Share The Love!

Print The Recipe

Watch the video and download the customized action plan to take the first step on your nourish evolution now.

Watch the video and download my customized action plan to take the first step on your nourish evolution now.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

RELATED RECIPES:

Rustic Crispy Chicken Cutlets

These cutlets are a simplified version of chicken Milanese, using a flavorful schmear of Dijon mustard instead of an egg and dredging the chicken in one coating of bread crumbs.

Read More

Tiny Cherry Tomato Sauce

This is the perfect tomatoe sauce to make with that extra pint of cherry tomatoes in your CSA box that’s sitting on your counter. Use it in a simple pasta or spoon it over a crispy chicken paillard.

Read More

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.