Rainbow Swiss Chard and Lemon Stir-Fry

Rainbow Swiss Chard and Lemon Stir-Fry
Staff Writer
Rainbow Swiss Chard and Lemon Stir-Fry
Amie Valpone

Rainbow Swiss Chard and Lemon Stir-Fry

Here's a simple and easy side dish that's gluten-free and vegan, turned into a quick entrée with the addition of some gluten-free pasta. It comes together in five minutes and is super flavorful. What more could you ask for?

See all Swiss chard recipes.

4
Servings
298
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Teaspoon sea salt, plus more for cooking the pasta
  • 2 Cups gluten-free penne pasta
  • 1 Tablespoon coconut oil
  • 1 large bunch rainbow Swiss chard, cut into 1-inch pieces
  • 1/3 Cup pine nuts
  • 2 Teaspoons lemon juice
  • 1 Teaspoon lemon zest
  • 2 scallions, chopped finely
  • 1/4 Teaspoon freshly ground white pepper

Directions

Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions.

Heat the oil in a large skillet over medium heat. Add the Swiss chard and cook, tossing until tender, about 3 minutes. Remove from the heat and drain off excess liquid. Add the pine nuts, lemon juice, lemon zest, scallions, sea salt, and pepper. Drain the pasta and gently toss with Swiss chard mixture. Transfer to a serving bowl and serve warm.

Nutritional Facts

Total Fat
17g
24%
Sugar
1g
1%
Saturated Fat
4g
17%
Carbohydrate, by difference
34g
26%
Protein
6g
13%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
11mg
1%
Choline, total
15mg
4%
Fiber, total dietary
4g
16%
Folate, total
14µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
83mg
26%
Manganese, Mn
2mg
100%
Niacin
1mg
7%
Phosphorus, P
187mg
27%
Selenium, Se
2µg
4%
Sodium, Na
6mg
0%
Water
67g
2%
Zinc, Zn
2mg
25%

Swiss Chard Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Swiss Chard Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.