Rainbow Swiss chard with pine nuts & feta

A lovely side dish when rainbow chard is in season! I love adding in the pine nuts, feta, and mint. The perfect spring dish.

-6 rainbow chard leaves

-1/4 cup crumbled feta

- 1/4 cup pine nuts

-chopped herbs (I used mint here)

-2 tbsp ghee

-1 lemon

Start by chopping the ends of the chard into small pieces and set aside. Then chop the leaves into bite size pieces. Chop the garlic and add the ghee and garlic to a pan and allow the garlic to cook. Add in the stems and cook for 3 mins and then add in the leaves stirring everything together so it cooks down. 5 mins here. Transfer the chard to a serving platter and add in the pine nuts and crumbled feta. Squeeze a bit of lemon on top and your chopped mint. Enjoy!