Rainbow Chard with Pine Nuts, Parmesan, and Basil

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

Ingredients

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

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

  • $19.95
    17% off
    Bucklin Zinfandel Old Hill Ranch
    Bucklin Zinfandel Old Hill Ranch "Bambino" Sonoma 2012
  • $29.95
    25% off
    Schramsberg Vineyards Chardonnay Blend Napa Valley Blanc de Blancs Late Disgorged
    Schramsberg Vineyards Chardonnay Blend Napa Valley Blanc de Blancs Late Disgorged 2012
See More Deals





Snooth Media Network