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Chard with Blood Oranges and Pistachios

Chard with Blood Oranges and Pistachios


  • 1 pound Swiss chard, washed and trimmed, can substitute kale or spinach
  • 2 Tbsp extra-virgin olive oil
  • 2 thinly sliced shallots or one thinly sliced onion
  • 1 Tbsp sugar
  • 1 small unpeeled orange, blood orange or tangerine, seeded and coarsely chopped
  • 2 tablespoons sherry vinegar or apple cider vinegar
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup chopped pistachios


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

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.

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.


Adapted from

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