Rainbow Chard with Raisins and Pumpkin Seeds (Paleo, AIP, Vegan)

Rainbow chard is sooooo beautiful. It’s so naturally vibrant.

I’ve made this a few times with different variations, but this is definitely my top favorite version. If you’re really into greens and earthy vegetables, this is the perfect meal for you.

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Rainbow Chard with Raisins and Pumpkin Seeds (Paleo, AIP, Vegan)

These beautiful greens make a perfect salad or side.

Course: Side Dish

Author: Elisa

Ingredients

• 2 bunches rainbow swiss chard (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
• 1/4 cup roasted salted pumpkin seeds
• 3 tbsp olive oil
• 1/3 cup raisins
• 1 tbsp balsamic vinegar
• 1 tbps maple syrup

Instructions

1. Wash chard, leaving some water clinging to stalks and leaves; set aside.

2. In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves and raisins. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.

3. Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar, maple syrup, and pumpkin seeds; season with salt and pepper. Serve.

Recipe Notes

A variation from Martha Stewart's Swiss chard with pine nuts