Rainbow Chard with Squash Seeds
Source: Annie Somerville, Greens Restaurant
This simple sauté is as much about the colorful chard stems as it is about the delicious sautéed greens. Slice the stems and sauté them with plenty of olive oil and garlic until they’re just tender, then add the greens, making sure to cook them all the way through. If rainbow chard isn’t available, use red or green chard instead.
2 bunches of chard (about ¾ pound)
3 to 4 tablespoons butternut squash seeds or pumpkin seeds (reserved from squash recipe)
2½ tablespoons extra-virgin olive oil, plus more for roasting seeds
2 teaspoons minced garlic
Salt and pepper
2 teaspoons fresh lemon juice
1. Preheat oven to 400°F.
2. Wash the chard and let it drain. Tear the leaves away from the stems, keeping the stems and leaves separate. Bundle the leaves and cut them into wide strips. Trim the stems and slice them on the diagonal about ¼ inch thick.
3. Rinse the squash seeds and let them dry. Lightly coat the seeds with olive oil and place them on a baking sheet. Roast them in the oven for 6 to 8 minutes, watching closely and stirring after 4 minutes.
4. Heat the oil in a large sauté pan; add the chard stems, garlic, and a pinch of salt and pepper. Cook over medium heat for 2 to 3 minutes until the stems begin to soften, adding a little water to keep them from sticking to the pan. Turn the heat to medium-high and add the chard leaves, 2 pinches of salt, and a pinch of pepper. Cook until tender, about 3 to 4 minutes, using a pair of metal tongs to toss the greens.
5. Just before serving, add the lemon juice, toss in the pumpkin seeds, and season to taste with salt and pepper.
Photo by Kimberley Hasselbrink/Good Eggs.