There is a variation on this tasty recipe using Rainbow Swiss chard and pine nuts on my Web site.

Kale and Swiss Chard Stir Fry (Gluten-Free)Ingredients:
  • 2 cups TruRoots gluten-free penne pasta
  • 1 Tbsp. Barlean's coconut oil
  • 1 large bundle Swiss chard
  • 1 large bundle kale
  • 1/3 cup walnuts, finely chopped
  • 2 tsp. fresh lemon juice
  • 1 tsp. fresh lemon zest
  • 5 chives, finely chopped
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground white pepper
Instructions:
  1. Cook pasta according to package directions.
  2. Meanwhile, wash Swiss chard and kale; cut into 1 inch pieces.
  3. Heat coconut oil in a large skillet over medium heat. Add Swiss chard; cook, tossing until tender, about 3 minutes.
  4. Remove from heat; drain off excess liquid. Add walnuts, lemon juice, lemon zest, chives, sea salt and pepper.
  5. Drain pasta; gently toss with kale mixture. Transfer to a serving bowl.
  6. Serve warm.

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