2 pounds swiss chard, trimmed, stems and leaves separated
1 pint water
2 ounces lemon juice
2 ounces extra virgin olive oil
salt and pepper, to taste
2 ounces pine nuts, toasted and chopped
Servings: 8
1. Cut the chard into 1- to 2-inch (2.5- to 5-centimeter) strips on the diagonal.
2. Combine the chard, water and 1 ounce (30 grams) of lemon juice in a nonreactive pan. Simmer until tender, stirring frequently, approximately 10-15 minutes.
3. Drain. Toss with the remaining lemon juice and the olive oil. Season with salt and pepper and arrange on plates. Garnish with the pine nuts.
1 pint water
2 ounces lemon juice
2 ounces extra virgin olive oil
salt and pepper, to taste
2 ounces pine nuts, toasted and chopped
Servings: 8
1. Cut the chard into 1- to 2-inch (2.5- to 5-centimeter) strips on the diagonal.
2. Combine the chard, water and 1 ounce (30 grams) of lemon juice in a nonreactive pan. Simmer until tender, stirring frequently, approximately 10-15 minutes.
3. Drain. Toss with the remaining lemon juice and the olive oil. Season with salt and pepper and arrange on plates. Garnish with the pine nuts.
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