Rainbow Chard with Figs Garlic Pine Nuts Feta
Experience a vibrant medley of flavors and textures with this Rainbow Chard with Figs, Garlic, Pine Nuts, and Feta recipe—a quick and wholesome dish that's as visually stunning as it is delicious. Tender rainbow chard takes center stage, sautéed to perfection with golden toasted pine nuts and fragrant garlic, while sweet dried figs add a delightful touch of natural sweetness. The whole dish is elevated with a refreshing drizzle of lemon juice and a generous sprinkle of creamy, tangy feta cheese. Perfectly balanced with a hint of crunch and a burst of color, this nutrient-packed recipe is ready in just 25 minutes and makes an excellent side dish or a light vegetarian meal when paired with crusty bread. Bold, nutritious, and irresistible, this recipe is a must-try for those looking to transform humble greens into a gourmet delight.
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Recipe Information
Ingredients
- 1 bunch Rainbow chard
- 2 tablespoons Extra-virgin olive oil
- 3 cloves Garlic
- 6 pieces Dried figs
- 2 tablespoons Pine nuts
- 0.33 cup Feta cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Wash the rainbow chard thoroughly and pat dry. Trim the stems and slice them thinly. Roughly chop the chard leaves into bite-sized pieces and set aside.
Thinly slice the garlic cloves and cut the dried figs into quarters.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pine nuts and toast them for 2-3 minutes, stirring constantly, until golden brown. Remove the pine nuts from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium-low and add the sliced garlic. Sauté for 1-2 minutes until fragrant and lightly golden, but be careful not to burn it.
Increase the heat to medium, then add the chopped chard stems to the skillet. Cook for 3-4 minutes until slightly softened.
Add the chard leaves to the skillet in batches, allowing each batch to wilt slightly before adding more. Stir occasionally until all the chard is tender, about 5-6 minutes.
Gently stir in the dried figs, toasted pine nuts, salt, and black pepper. Cook for an additional 1-2 minutes to heat through.
Remove the skillet from heat and drizzle the dish with lemon juice. Sprinkle the crumbled feta cheese over the top.
Serve warm as a side dish or with crusty bread for a light vegetarian meal.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2127 mg | 92% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 26.6 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 425 mg | 33% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1125 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
