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  • Lemony Sauteed Chard

    Tuesday, June 11, 2013

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    Though my diet has been rich in veggies and fruits for a good long time, I didn’t really discover the gift that is the Farmer’s Market until I lived in northern New Hampshire, just over the border from Vermont. On my first visit to an amazing Vermont market, I excitedly bounced around from booth to booth, looking somewhat reminiscent of a middle schooler visiting Disney for the first time. I was so (pleasantly) overwhelmed by it all! In every corner of the market, vendors were selling an impressive array of prepared foods, fresh fruit and veggies, flowers, even handmade crafts. Everywhere I looked there was:

    ….amazing fresh wood-fired pizza
    ….fresh pasta made just hours before
    ….jams, pickles, beets….lots of yummy things in jars
    ….WHOOPIE PIES…the most amazing one I’ve ever had made by a little old woman who looked like she surely must have lived in a tiny little cabin in the woods.

    Best of all, no child-sized grocery carts running into my shins! It was glorious.

    One of the first farmers I befriended had a tiny little booth where she and her dad focused on providing the best possible specimens of potatoes, herbs, various greens and beautifully colorful bunch of greens she called Rainbow Chard. As I admired the glossy leaves, I inquired about how to cook it. “Treat it like spinach” she said. That’s all I needed to be convinced that a beautiful bunch needed to go home with me.

    Since that day, chard has been one of my favorite go-to greens. It’s versatile (I’ve used it in pasta, soups, I’ve even stuffed the leaves with various fillings, rolled and baked them in a loose interpretation of stuffed cabbage). This recipe is one of my favorites. It’s as simple to prepare as it is beautiful. The sweetness of the currants with the bitter of the lemon juice is balanced by the toasty nuts and the savory sweet shallot and garlic. It’s the perfect side for fish, I particularly like it with scallops. If you’ve never tried chard, this is a great recipe to start with. But, be warned, it’s the gateway green into other–equally amazing–farmer’s market summer treats.

    Lemony Sauteed Chard

    ©2013 Kindred-Kitchen / Nancy Granada

    Lemony Sauteed Chard

    servings: 2 | time: about 15 minutes

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    1 TBSP. olive oil
    1 shallot, chopped
    2 cloves garlic, chopped
    1 large bunch Swiss chard (any variety), washed well and chopped coarsely
    Juice of 1/2 a lemon
    pinch of nutmeg
    1/4 cup pinenuts
    1/4 cups dried currants or raisins
    salt and pepper to taste


    1. Heat the olive oil in large covered saute pan over medium heat
    2. Add the shallot and garlic and saute for 2-3 minutes
    3. Add the chard and lemon juice, toss and cover. Cook for 4 minutes
    4. Add the nutmeg and cook for 1 minute
    5. Add the pinenuts, currants, salt & pepper and toss to combine.Cook for 30 seconds
    6. Adjust seasoning as needed and serve as a side


    2 responses to “Lemony Sauteed Chard”

    1. Cindy says:

      I would be interested in one of your recipes that you stuff, roll & bake the chard.

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