Kripalu Recipe: Spinach, Swiss Chard and Pine Nuts
Savor the season with an easy weeknight dish.
Serves 4
2 tablespoons olive oil
2 tablespoons shallots
2 teaspoons garlic, minced
4 cups chopped Swiss chard
6 cups baby spinach
¼ cup toasted pine nuts
¼ teaspoon sea salt
Pre-heat a large sauté pan over medium heat for one minute. Add the oil, shallots, and garlic and sauté until translucent. Add the Swiss chard and sauté for 2 minutes. Add spinach and stir until wilted. Stir in the toasted pine nuts and a pinch of salt. Serve hot.
Jeremy Rock Smith, Kripalu faculty and a graduate of the Culinary Institute of America, began his career in classical French cuisine.
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