Rainbow Chard With Figs, Garlic, Pine Nuts & Feta
"From a post on vegpeople.com. Original is vegan, but we like it with feta cheese. Serve over grains or pasta. We love it as pizza- crust, no sauce with a balsamic vinegar reduction dribbled over it. Can you say Yumm?"
photo by FLKeysJen
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 lbs rainbow chard leaves, ends trimmed (or other variety of Swiss chard)
- 2 tablespoons olive oil
- 3 garlic cloves, finely minced
- 1⁄2 cup dried fig, coarsely chopped
- 1⁄4 cup pine nuts
- salt and pepper
- feta cheese, to taste
directions
- Coarsely chop the chard and add it to a pot of boiling salted water. Cook until tender, about 5 minutes. Drain well and set aside. (You can also just braise it; it cooks in about the same time.)
- Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the figs and pine nuts and cook until the pine nuts are lightly toasted, about 1 minute.
- Stir in the chard and add salt and pepper to taste. Cook until warmed, stirring occasionally.
- Sprinkle with feta cheese, if desired.
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Reviews
-
My favorite recipe for Rainbow Chard! I made it without the feta but will try it that way the next time. And there WILL be a next time. -
Phenomenal! I used this as a pizza topping as you suggested, and it was quick and tasty. I was surprised how much I liked the crunchy pine nuts on the pizza. This was my first time trying Rainbow Chard! -
Thanks for this great recipe! I was looking for something interesting to do with the rainbow swiss chard we get from our crop share and this was perfect! Very yummy and very easy! Next time I'll add a few more figs...they really worked nicely with the pine nuts and feta. -
Delicious-- loved it. We only had cranberries on hand, so that got subbed, but it was still amazing. I think chard is one of our new favorite foods!
-
Oh yum! I mixed swiss chard with beet greens. I loved the garlic, fig and pine nut flavors with the chard! Thanks!
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RECIPE SUBMITTED BY
<p>I live with my hubby and three feline children in Oakland by Lake Merritt. <br /> <br /> <br />My rating system: <br />5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) <br />*New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars <br />4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. <br />3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. <br /> <br />Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. <br /> <br />But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. <br /> <br />I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. <br /> <br />I've participated in <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg" alt="" /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg" alt="" /></p>
