Rainbow Chard with Pine Nuts and Feta

Rainbow Chard with Pine Nuts and Feta
Photo by Kana Okada


  • 1 bunch rainbow chard
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • Kosher salt and pepper
  • ¼ cup pine nuts
  • 2 ½ ounces crumbled Feta (about 1/2 cup)

Cut off the chard stalks near the base of the leaves and discard. Cut any large leaves in half lengthwise. Heat the oil in a large skillet over medium heat. Add the pine nuts and garlic and cook, stirring, until golden, about 2 minutes. Stir in the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepp...

View full recipe at My Recipes


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