Kripalu Recipe: Spinach, Swiss Chard and Pine Nuts

Savor the season with an easy weeknight dish.

Serves 4 

2 tablespoons olive oil 
2 tablespoons shallots 
2 teaspoons garlic, minced 
4 cups chopped Swiss chard 
6 cups baby spinach
¼ cup toasted pine nuts
¼ teaspoon sea salt 

Pre-heat a large sauté pan over medium heat for one minute. Add the oil, shallots, and garlic and sauté until translucent. Add the Swiss chard and sauté for 2 minutes. Add spinach and stir until wilted. Stir in the toasted pine nuts and a pinch of salt. Serve hot. 


Jeremy Rock Smith, Kripalu faculty and a graduate of the Culinary Institute of America, began his career in classical French cuisine.

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