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.

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Instructions Checklist
  • 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

Nutrition Facts

128 calories; fat 5g; saturated fat 1g; carbohydrates 18g; insoluble fiber 4g; sugars 12g; protein 5g; potassium 457mg.