Chard with Blood Oranges and Pistachios

chard-oranges-pistachios Quentin Bacon


  • 1 pound Swiss chard, washed and trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 thinly sliced shallots
  • 1 tablespoon sugar
  • 1 small unpeeled blood orange or tangerine, seeded and coarsely chopped
  • 2 tablespoons sherry vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped pistachios


1. Remove stems from chard leaves. Cut leaves into wide ribbons; slice stems. Keep leaves and stems separate.

2. Heat oil in large skillet over medium heat; cover. When hot, add shallots and sugar; cook 1 minute. Stir in orange; reduce heat to low, stirring frequently until shallots and orange are caramelized (about 10 minutes). Add vinegar.

3. Return heat to medium; stir in chard stems. Cook until softened, stirring frequently (1-2 minutes). Add chard ribbons; cover and let steam 2-3 minutes, stirring frequently. Turn off heat; re-cover pan 2-3 minutes. Sprinkle with salt and pepper, stirring frequently. Sprinkle with pistachios; serve hot or at room temperature.

    Prep: 15 minutes; Cook: 15 minutes; Total time: 30 minutes.
  • Yield: Makes 4 servings (serving size: 1/2 cup)

Nutritional Information

Calories per serving: 162
Fat per serving: 11g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 2g
Protein per serving: 4g
Carbohydrate per serving: 15g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 293mg
Calcium per serving: 80mg

Good to Know

Swiss chard is packed with vitamins A, C, and K, and provides a distinctive bitter flavor to this dish.