Swiss Chard with Golden Raisins and Pumpkin Seeds
Swiss chard boasts vitamin A for healthy eyes, vitamin K for strong bones, and vitamin C for glowing skin. I like to use rainbow chard, which makes a beautiful blend of red, pink, and yellow stems to offset the greens on the plate.
- 2 pounds Swiss chard, stem ends trimmed
- 1/4 cup pumpkin seeds
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, halved and thinly sliced
- 1/2 teaspoon sea salt
- 1/2 cup golden raisins
- 1 tablespoon lemon juice
- Place chard on cutting board. Use a sharp knife to cut out colorful stems from leaves. Slice stems into 1/4-inch pieces and place in a bowl. Stack leaves, roll into a thick cigar shape, and slice crosswise into 1/4-inch-thick ribbons.
- Toast pumpkin seeds in a small skillet over medium heat, shaking pan often, for 3 to 4 minutes until fragrant, toasty-brown, and plump. Transfer to a small plate to cool, and set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and salt, and cook, stirring often, until onion begins to soften, 3 to 4 minutes. Stir in chard stems and cook about 4 minutes until starting to soften. Add leaves and cook, stirring often, about 4 minutes until beginning to wilt. Stir in raisins and turn off heat. Finish with lemon juice and turn greens out onto a serving platter. Sprinkle pumpkin seeds over top.
- Recipe adapted from Pretty Delicious by Candice Kumai, Rodale Books, 2011
Per serving: 128 kcal cal., 5 g fat (1 g sat. fat), 18 g carb., 4 g fiber, 12 g sugar, 5 g pro., 457 mg Potassium. Percent Daily Values are based on a 2,000 calorie diet