The Baker Creek Vegan Cookbook by Jere Gettle

Author:Jere Gettle
Language: eng
Format: epub
Publisher: Hyperion

Sautéed Rainbow Chard with Lemon and Pine Nuts

Serves 4

We love chard so much that we grow it in our greenhouse throughout the winter; its splashy colors and versatility have won us over. Truly a beautiful vegetable, chard provides hours of entertainment for Sasha as she sorts through the pink, orange, white, and red stalks, creating bunches that look as much like bouquets of flowers as healthy, leafy greens.

1 large or 2 small bunch rainbow chard (about between 1/3 pound and 1 pound total), leaves separated from stalks

1 tablespoon extra virgin olive oil

1 tablespoon thinly sliced garlic

½ teaspoon salt

¼ teaspoon chili flakes

¼ teaspoon freshly ground black pepper

¼ cup toasted pine nuts

Lemon wedges for serving

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