Chard Recipe with Pine Nuts and Feta Cheese Recipe
In this chard recipe, diced onion is sauteed olive oil and cooked briefly with chopped chard. Cinnamon is added for an unexpected twist, and pine nuts and feta cheese finish off this delicious dish.
Swiss Chard
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. 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 other creatures. There is less work involved, and more surprises as to what will be growing in my garden! I can live with that. Chard is also great for growing in container gardens, and can grow in partly shady conditions.
Serving Suggestions
Serve this chard recipe alongside brightly flavored marinated carrot salad and Turkish-style braised leeks.
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
- 2 Tablespoons extra-virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons pine nuts, toasted
- black pepper, freshly ground
- 2-3 oz. feta cheese, crumbled
-
Separate stems and leaves of chard. 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.
-
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.
Best chard dish I’ve ever had! Brilliant to cut and saute the stems along with the onion. The addition of cinnamon really puts this dish over the top. Great texture with the pine nuts and bite of the feta – all marry well together. Thanks for this yummy and healthy recipe.
Thank you Kim for giving it a try!
I have to agree with Kim. This is so delicious, with many of my favorite ingredients. I never would have imagined using cinnamon with chard, but it’s amazing!
I’m so glad you enjoyed it Marilee!