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
Est. added sugars 0g
How to Make It
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.
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