I like rainbow chard in this, but any kind would work. The recipe could also be used for any other greens you might find instead, like collard.
The pine nuts are best lightly toasted. To do that, put them in a dry skillet over medium heat. Stir until they begin to toast, just a few minutes. Be careful not to burn them. Remove from heat and out of the pan (so they don’t keep cooking) and set aside to cool.
Swiss Chard with Pine Nuts
1 large bunch Swiss chard
1 Tbsp olive oil
¼ cup onion, chopped
2 cloves garlic, minced
1 Tbsp pine nuts, toasted if desired
sea salt and black pepper, to taste
squeeze of a lemon wedge, optional
Bring a large pot of water to boil over high heat. Prepare a large bowl of ice water. Separate the Swiss chard leaves and cut off the thickest part of the stems. Drop them into the boiling water and cook for 2 minutes. Drain and place them into the ice water.
Heat the olive oil in a large skillet. Cook the onions until tender, 6-8 minutes. Add the garlic and cook another minute. Stir in Swiss chard and pine nuts and cook for 3 minutes, stirring constantly. Sprinkle with the sea salt, black pepper, and lemon and serve.