Swiss Chard with Lemon, Oil, and Pine Nuts

Name: Swiss Chard with Lemon, Oil, and Pine Nuts
Yield: 4–6 servings
Cuisine: Italian
Ingredients: 3 tablespoons pine nuts (pignolia); 3 tablespoons pine nuts (pignolia); 2 pounds Swiss chard (ruby or green), washed, trimmed, leaves and stems separated (see Preparation); 1 cup water; About 2 tablespoons lemon juice; About 2 tablespoons olive oil

Preparation info

4–6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This simple side dish could just as well be made with a range of delicious alternatives: butter or nut oil for the olive oil, balsamic vinegar for the lemon, and walnuts, pecans, or macadamia nuts for the pine nuts.

Ingredients

3 tablespoons pine nuts (pignolia)
2 pounds Swiss chard (ruby or green), washed, trimmed, leaves and stems separated (see

Europe
Switzerland
Italy
France
Sicula
Side dish
Mediterranean
Spring
October
September
August
Gluten-free
Vegan
June
July
Sicily

Method

Bake pine nuts in pan in preheated 325-degree oven (or toaster oven) until lightly golden—about 10 minutes. Set aside.
Cut chard stems on slant in 1-