Rainbow Chard with Pine Nuts, Parmesan, and Basil

Rainbow Chard with Pine Nuts, Parmesan, and Basil
Photo by Amy Neunsinger

Ingredients

  • 1 Tbs. minced garlic
  • Kosher salt
  • 3 Tbs. pine nuts
  • ¼ cup thinly sliced fresh basil leaves (8 to 10 large)
  • ¼ cup grated Parmigiano-Reggiano
  • 13 to 14 oz. Rainbow chard (about 1 large bunch)
  • 1 Tbs. cold unsalted butter, cut into 4 pieces
  • + 1 more ingredients
    • 1 Tbs. extra-virgin olive oil

Pull or cut the stems from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well. Rinse the stems and slice them crosswise 1/4 inch thick. In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirri...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network