Swiss chard is loaded with vitamin A for bright, gorgeous eyes, vitamin K for strong bones, and vitamin C for antioxidants and glowing skin. What’s not to love about this sexy green? If you can’t find pumpkin seeds try sunflower seeds.
2 pounds Swiss chard, stem ends trimmed
1/4 cup pumpkin seeds
1 tablespoon extra-virgin olive oil
1 small red onion, halved and thinly sliced
1/2 teaspoon sea salt
1/2 cup golden raisins
1 tablespoon fresh lemon juice
Place the chard on your cutting board. Use a sharp knife to cut out the colorful stems from the leaves. Slice the stems crosswise into 1/4-inch pieces and place them in a bowl. Stack the greens, roll them into a thick cigar shape and slice them crosswise into 1/4- inch-thick ribbons.
Toast the pumpkin seeds in a small skillet over medium heat until fragrant, toasty-brown, and plump, shaking the pan often, 3 to 4 minutes. Transfer to a small plate to cool and set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and salt and cook, stirring often, until it begins to soften, 3 to 4 minutes. Stir in the chard stems and cook until they’re starting to soften, about 4 minutes. Add the greens and cook, stirring often, until they begin to wilt, about another 4 minutes. Stir in the raisins and turn off the heat. Finish with the lemon juice and turn the greens out onto a serving platter. Sprinkle the pumpkin seeds over the top and serve.
Photo by Lauren Volo