Rainbow Chard with Pine Nuts, Parmesan, and Basil

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

Ingredients

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

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

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