Ligurian Chard with Pine Nuts & Feta

Ligurian Chard

with Pine Nuts & Feta

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 475 Cals/serving

Liguria is a northern coastal region in Italy that is best known in culinary circles for being the birthplace of pesto sauce. The region’s cuisine is quite different from the rest of Italy — almost no tomatoes are used. Pine nuts are abundant in Liguria, and are often found in dishes from the region.

Liguria is a northern coastal region in Italy that is best known in culinary circles for being the birthplace of pesto sauce. The region’s cuisine is quite different from the rest of Italy — almost no tomatoes are used. Pine nuts are abundant in Liguria, and are often found in dishes from the region.

Get Cooking
fresh
ingredients
Ligurian Chard with Pine Nuts & Feta
Title
  • 3 Tbsps Kalamata Olives
  • 3 cloves Garlic
  • 1 bunch Rainbow Chard
  • 1 Lemon
  • 1 Small Yellow Onion
  • 1 cup Tricolor Quinoa
  • 1 Tbsp Pine Nuts
  • ⅛ tsp Red Pepper Flakes
  • 1 cup Vegetable Broth
  • ¼ cup Golden Raisins
  • ½ cup Feta Cheese, Crumbled
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Using the side of your knife, press down on the olives and remove the pits. Roughly chop the olives. Peel and finely chop the garlic. Separate the Swiss chard stems from the green leaves. Chop the stems into ¼-inch pieces on an angle. Then, cut the leaves into bite-sized pieces. Cut the lemon into 4 wedges and deseed. Peel and thinly slice the onion.
Cook the quinoa:
2 Cook the quinoa:
Once the water is boiling, add the quinoa. Cook for 9 to 12 minutes, or until tender. Drain thoroughly and return to the pot. Stir in the juice of 2 lemon wedges and a little olive oil; season with salt and pepper to taste.
Toast the pine nuts:
3 Toast the pine nuts:
While the quinoa cooks, toast the pine nuts in a dry pan on medium-high heat for 1 to 2 minutes, or until toasted and fragrant, stirring occasionally. (Be careful not to burn them!) Transfer to a small bowl and wipe out the pan. When cool enough to handle, roughly chop the pine nuts.
Cook the vegetables:
4 Cook the vegetables:
In a medium pan, heat a couple teaspoons of olive oil on medium until hot. Add the onion, garlic, and as much of the red pepper flakes as you like, depending on how spicy you’d like the dish. Cook 2 to 3 minutes, or until the onion starts to soften; season with salt and pepper. Add the Swiss chard stems and cook 2 to 3 minutes, or until the stems start to soften; season with salt and pepper.
Add the broth:
5 Add the broth:
Add the vegetable broth and raisins and cook for 1 minute, or until well combined. Stir in the Swiss chard leaves and season with salt and pepper. Cook 3 to 4 minutes, or until the greens are wilted and the broth has slightly reduced in volume; season with salt and pepper to taste. Remove from heat.
Plate your dish:
6 Plate your dish:
Divide the quinoa between 2 dishes and top with the chard mixture. Sprinkle the chopped olives over the quinoa and greens, then garnish with the toasted pine nuts, remaining feta cheese, and remaining lemon wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Using the side of your knife, press down on the olives and remove the pits. Roughly chop the olives. Peel and finely chop the garlic. Separate the Swiss chard stems from the green leaves. Chop the stems into ¼-inch pieces on an angle. Then, cut the leaves into bite-sized pieces. Cut the lemon into 4 wedges and deseed. Peel and thinly slice the onion.
2 Cook the quinoa:
Once the water is boiling, add the quinoa. Cook for 9 to 12 minutes, or until tender. Drain thoroughly and return to the pot. Stir in the juice of 2 lemon wedges and a little olive oil; season with salt and pepper to taste.
Cook the quinoa:
Toast the pine nuts:
3 Toast the pine nuts:
While the quinoa cooks, toast the pine nuts in a dry pan on medium-high heat for 1 to 2 minutes, or until toasted and fragrant, stirring occasionally. (Be careful not to burn them!) Transfer to a small bowl and wipe out the pan. When cool enough to handle, roughly chop the pine nuts.
4 Cook the vegetables:
In a medium pan, heat a couple teaspoons of olive oil on medium until hot. Add the onion, garlic, and as much of the red pepper flakes as you like, depending on how spicy you’d like the dish. Cook 2 to 3 minutes, or until the onion starts to soften; season with salt and pepper. Add the Swiss chard stems and cook 2 to 3 minutes, or until the stems start to soften; season with salt and pepper.
Cook the vegetables:
Add the broth:
5 Add the broth:
Add the vegetable broth and raisins and cook for 1 minute, or until well combined. Stir in the Swiss chard leaves and season with salt and pepper. Cook 3 to 4 minutes, or until the greens are wilted and the broth has slightly reduced in volume; season with salt and pepper to taste. Remove from heat.
6 Plate your dish:
Divide the quinoa between 2 dishes and top with the chard mixture. Sprinkle the chopped olives over the quinoa and greens, then garnish with the toasted pine nuts, remaining feta cheese, and remaining lemon wedges. Enjoy!
Plate your dish: