This surprising combination is a true crowd pleaser.
|1 bn||chard (any color)|
|1⁄4 c||pistachios (shelled)|
|12||mint leaves (fresh)|
|1 1⁄2 T||olive oil|
|pepper (freshly ground)|
Dice the shallot. Slice a handful of mint leaves. Set aside.
Clean the chard, being sure to thoroughly scrub the dirt off the stems. Remove leaves from the stems. Chop the leaves and stems into 1 inch pieces, keeping the leaves and stems separated.
Heat olive oil over medium-high heat. Add shallot, pistachio nuts and chard stems. Cook until the shallot is soft and begins to brown. Add the chard leaves and stir to coat in oil. Lightly sprinkle with salt and pepper. Cover and cook for 1-2 minutes, until the chard is wilted, Uncover, stir, and continue to cook for 7-9 minutes, until the stems are tender.
Stir in the mint. Continue cooking 1-2 minutes, until the flavors are combined.
Adjust seasoning, and serve immediately.
This is nice paired with eggs, or as an accompaniment to beans or lentils.