It’s rare that Eric and I buy produce outside of what we get in our CSA box. It can usually hold us over pretty well from one week to the next. And having done this for a few years now, it’s hard to pick up conventionally grown veggies at the supermarket. The quality just doesn’t compare.
We’ve purchased rainbow chard from the store a few times and, to be honest, I’ve been disappointed with the color. I usually get shades of red, maybe a little orange. But not the spectrum of colors we’ve been promised.
My wish was recently granted when a bouquet of chard arrived in our home via our CSA. There they were… not just red (or, I should say, various shades of reds) but orange, pink, green. A rainbow.
If you haven’t realized already, I like pine nuts. I like to throw them on everything. Sometimes toasted, though often not. We always have a container around and, very quickly, they disappear. It’s a shame they’re so darn expensive. I have to just remember… we only live once. If I want pine nuts, I’m gonna have them!
And this dish just begs for them. The chard’s earthiness and the sweet cranberries need something to tie them together. That’s what the pine nuts do… that subtle milky flavor that they embody brings it all together. At least, that’s what I tell myself as I sprinkle another handful on top.
Rainbow Chard with Dried Cranberries and Pine Nuts
serves 4 as a side
1 large bunch rainbow chard, washed
2 garlic cloves, minced
1 onion, cut in half lengthwise and then cut into long strips lengthwise
2 tablespoons olive oil
1/4 cup dried cranberries
1/4 cup pine nuts
salt and black pepper
Roughly chop the stems and leaves of the rainbow chard into desired sized pieces.
In a pan, heat the olive oil over medium heat. Add the onion and garlic to the pan, season with a sprinkle of salt and pepper, and saute until the onion becomes slightly translucent, approximately 4-5 minutes. Add the chard and mix together with the onion and garlic. Let cook for 5 minutes, or until the chard has softened. Season with another sprinkle of salt and pepper.
Turn off heat, toss in the dried cranberries and pine nuts. If necessary, season with more salt and pepper.