Harvest Bounty – Rainbow Chard


My brother-in-law, Pat, has quite a green thumb. He brought some beautiful rainbow chard for dinner the other night. Enjoy this with dish with any entree, I served it with a Savory Roulade.


2 bunches rainbow chard
olive oil
2 yellow onions, thinly sliced ( a mandoline makes this easy)
1 cup currants, re-hydrated in 2/3 cup boiling water
2 cloves garlic, minced
1 cup pine nuts, toasted (slivered almonds also work well)
salt and pepper to taste
Using Maldon’s Smoked Salt Flakes as a finishing touch is highly recommended.


Remove the leaves from the stems.  Chop the stems and the leaves but keep them separated. Clean the chard throughly.

Heat a large skillet and cover the bottom of the pan with a thin layer of olive oil. Add the onions.  Cook until  they are golden. Add the chard stems and a bit of the current re-hydrating water.

Once the stems start to soften, add the chopped chard leaves. Once they begin to wilt add the currants with the remaining water. Now add the minced garlic. Once the leaves are wilted and cooked through, remove from heat and place onto a warmed platter. Season with salt and pepper.  Garnish with the pine nuts or almonds.

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