Darts Farm

Topsham, Devon
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Rainbow Chard; with Pine Nuts, Parmesan, Basil & Parsley

Rainbow Chard; with Pine Nuts, Parmesan, Basil & Parsley

A great seasonal recipe! 

This recipe uses amazing, fresh from our fields rainbow chard! 

What is rainbow chard?

Chard is a leafy green vegetable that is full of vitamins, iron, magnesium and potassium.

Rainbow chard mixes the earthy sweetness of red chard, the nutty flavour of golden chard and the mineral edge of Swiss chard. The stalk is sweet and reminiscent of beetroot, whereas the large leaves combine a mild, sweet, earthy and slightly bitter taste.  

Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4
Rainbow Chard, with Pine Nuts, Parmesan, Basil & Parsley Image 1


1 large bunch rainbow chard

1 tbsp extra-virgin olive oil

3 tbsp pine nuts

Cornish Sea Salt

1 tbsp minced garlic

1 tbsp cold unsalted butter, cut into 4 pieces

1/4 cup grated Parmesan

4 - 5 thinly sliced fresh basil leaves

4 - 5 thinly sliced fresh parsley leaves


  1. Pull or cut the stems from the chard leaves. Cut or rip the leaves into 2-3 inch pieces & wash & dry them well. Rinse the stems & slice them crosswise 1/4 inch thick.
  2. In a 12-inch non-stick stir-fry pan, heat the olive oil over medium heat. Add the pine nuts & cook, stirring constantly until lightly browned (2-3 mins). Transfer the pine nuts to a plate, leaving behind as much oil as possible.
  3. Return the pan to medium-high heat, add the chard stems & a pinch of salt & cook, stirring occasionally, until shrunken & beginning to brown lightly, 6-7 mins.
  4. Add the garlic & cook until fragrant, about 15 seconds. Add the chard leaves & 1/4 tsp. salt. Toss with tongs until just wilted, 1-2 mins. Remove the pan from the heat, add the cold butter pieces & stir just until the butter has melted.
  5. Using tongs, immediately transfer about half of the leaves & stems to a serving plate & arrange. Sprinkle on half of the Parmigiano, basil & pine nuts. Layer on the remaining leaves, stems & pan juices & garnish with the remaining cheese, basil & pine nuts. Serve immediately.


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