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

· A super nutrient dense salad with just enough sweetness ·

June 11, 2017 0 Comments

I love me some crunchy, fulfilling greens. This is definitely one of those meals or you can make it as a side. The raisins and the seeds make it hard to just eat a little bit; it's so good.

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.


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

These beautiful greens make a perfect salad or side.

Course: Side Dish
Author: Elisa
  • 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
  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 


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