Swiss Chard with Lemon and Hazelnuts


  • 1 large bunch Swiss or rainbow chard
  • 1 lemon zested
  • 1 teaspoon extra virgin olive oil
  • ¼ cup hazelnuts, toasted and roughly chopped
  • sprinkle of sea salt

1. Wash the chard and roughly chop both the leaves and stalks. In a large skillet, heat up the olive oil over medium high heat. When hot, drop the chopped stalks and sauté for about five minutes until just tender. 2. Add the leaves, hazelnuts and lemon zest and toss to combine. Saute briefly for...

View full recipe at SpringPad


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