Chard with Pine Nuts and Feta Cheese Recipe
This chard recipe with pine nuts and feta cheese is a delicious way to get your greens, and the secret ingredient will surprise you!
Swiss Chard, or chard, comes in many colors, including red, white, and rainbow! It is in the same plant family as spinach and beets, and an excellent source of Vitamins C, E, and A, and the mineral Manganese. It has an earthy flavor, similar to spinach, and can be used in many quick and simple dishes, such as the one below.
A few years ago, I started a garden, and planted Swiss Chard. I am a lazy gardener for sure, and like plants to go to flower, which will eventually produce seeds. The plants then drop their seeds (replanting themselves), or the seeds get spread around the garden by birds, wind, and possibly other creatures. There’s less work involved, and more surprises as to what will be growing in my garden! I can live with that. If you’re wanting to grow some of your own food, definitely include chard. It’s great for container gardens as well, and can grow in partly shady conditions.
The addition of cinnamon makes this dish special. It is perfect as a side dish, or a light dinner paired with another salad, or a heartier meal with the addition of ground beef or lamb. Also, try it with a fried egg on top for breakfast.
- 1 bunch chard, about ½ pound, stems and leaves separated
- 2 Tablespoons extra-virgin olive oil
- 1 cup chopped onion, approximately 1 small onion
- 2 cloves garlic, minced
- about 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons pine nuts, toasted
- freshly ground black pepper
- 2-3 oz. feta cheese, crumbled
Chop chard stems into bite sized pieces, and cut chard leaves into ribbons (you’ll have about 5 cups chopped leaves).
In a large sauté pan, heat olive oil over medium heat. Add onion, chard stems, garlic, salt, and cinnamon and cook for 5 minutes or so. Add chard leaves, and cook, stirring occasionally, until chard is bright green, and barely wilted, about 3 minutes. Add black pepper. Serve immediately, garnished with pine nuts and crumbled feta cheese.