Rainbow Chard With Figs Garlic Pine Nuts Feta Food

RAINBOW CHARD WITH FIGS, GARLIC, PINE NUTS & FETA

Rainbow Chard With Figs, Garlic, Pine Nuts & Feta image

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?

Provided by VegSocialWorker

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 209.3, Fat 13.2, SaturatedFat 1.4, Sodium 486.1, Carbohydrate 22.2, Fiber 5.8, Sugar 11.8, Protein 6

LEMON-GARLIC RAINBOW CHARD

Lemon-Garlic Rainbow Chard image

I love greens, garlic, and lemon! This blends all three for an awesome-tasting side dish.

Provided by ISISILLUSION

Categories Side Dish Vegetables Greens

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

3 bunches rainbow chard, trimmed and rinsed
6 tablespoons olive oil
6 cloves garlic, sliced, or to taste
1 pinch crushed red pepper flakes
1 tablespoon lemon juice

Steps:

Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 8.3 g, Fat 20.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 363.9 mg, Sugar 2 g

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