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Wilted Chard with Red Onion and Pine Nuts

Photo: Jennifer Causey

Serves 4 (serving size: 3/4 cup)

Don’t toss those gorgeous stems! Instead, thinly slice and give them a head start in the pan before adding the leaves. Swiss chard and rainbow chard actually have a lot of natural sodium; you’ll find that just a small amount of salt is all you need.


  • 1 (10-oz.) bunch rainbow chard, stems and leaves divided
  • 1 tablespoon olive oil
  • 1 small red onion, cut into 3/4-in. wedges
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 3 tablespoons toasted pine nuts
  • 1 1/2 tablespoons white wine vinegar

Nutrition Information

  • calories 93
  • fat 7.9 g
  • satfat 0.8 g
  • monofat 3.7 g
  • polyfat 2.6 g
  • protein 2 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 212 mg
  • calcium 42 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Thinly slice chard stems. Coarsely chop chard leaves. Heat oil in a skillet over medium-high. Add chard stems and red onion to pan; cook 5 minutes or until just tender, stirring occasionally. Add chard leaves, pepper, and salt; cook 4 minutes, stirring frequently. Remove pan from heat. Sprinkle pine nuts and vinegar over pan; toss to combine.