Rainbow Chard with Pumpkin Seeds
This sauté is as much about the chard stems as it is about the greens.
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This sauté is as much about the chard stems as it is about the greens.
Ingredients
- 2 12-oz. bunches rainbow chard
- 3 Tbs. olive oil
- 2 cloves garlic, minced (2 tsp.)
- 4 tsp. lemon juice
- 2 Tbs. toasted pumpkin seeds
Preparation
1. Tear chard leaves away from stems, keeping stems and leaves separate. Cut leaves into wide strips. Slice stems 1/4-inch thick on diagonal. (You should have 16 cups leaves and 1 cup stems.)
2. Heat oil in skillet over medium heat. Add chard stems and garlic. Sauté 2 to 3 minutes, or until stems soften, adding 1 to 2 Tbs. water, if necessary. Increase heat to medium-high, and add chard leaves. Sauté 3 to 4 minutes, or until wilted. Toss with lemon juice and pumpkin seeds.
Nutrition Information
- Calories 72
- Carbohydrate Content 4 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 1 g
- Protein Content 2 g
- Saturated Fat Content 0.5 g
- Sodium Content 167 mg
- Sugar Content 0.5 g