Little Fields Farm

An organic farm near Drumbo, Ontario growing a wide variety of vegetables as well as pastured laying hens, chickens and turkeys for sale through CSA, farmer's markets, and restaurants.

Sauteed Chard With Roasted Pine Nuts and Parmesean

Swiss chard is one of my favourite leafy greens! This is a simple recipe that definitely does it justice. 


1 bunch Chard
½ cup red onion, diced
1 glove garlic, crushed
1 Tbsp. lemon juice
2 Tbsp. parmesan, grated
1 Tbsp. coconut oil or olive oil
Salt and pepper to taste

Roast pine nuts under the broiler for approximately 2.5 minutes and then shake the pan and roast for another 2-3 minutes. Watch them carefully, as they burn easily. De-vein the chard. Chop both the stems and the leaves and keep them separate. Heat coconut oil in a large skillet on medium heat. Add diced onion and cook for 1 minute. Add crushed garlic and cook for 1 minute.  Add the chopped chard stems and cook for 5 minutes or until tender. Add the chard leaf and mix well. After 2 minutes, splash in the lemon juice, salt and pepper. Once the leaves are softened, remove from heat and mix in the grated parmesan. Plate and top with roasted pine nuts. 

Variations: You can add white wine in with the chard stems for some extra flavor. If you find the chard to be bitter, you can add some golden raisins for sweetness. Add them in with the wine to the stems.