Rainbow Swiss Chard n’ Lemon Stir-Fry

by Amie on September 21, 2012

Beautiful food. Beautiful pans.

They’re almost too good to be true.

I’m not just talking about the sweet taste of my fresh rainbow Swiss chard recipe but my shiny new pans that I just can’t get enough of.

I’m not gunna lie. I’m a bit obsessed with them. I’ve had them since the Spring and been in love with them ever since.

I feel like I’ve been living under a rock because these are honestly blowing my mind.  I’m used to using pots n’ pans from Target or Walmart- but when I started using these shiny pans- my whole world changed.

I actually started using my stove top and oven a whole lot more.


Well, I no longer needed separate pans or baking dishes for my oven because these here gems do both.

I know what you’re thinking, “Amie…get with it. It’s almost 2013 and you didn’t know pots n’ pans like this existed?”

Nope. I didn’t.

But let me tell you.

I’m all smiles now that I know.

Hello Carico beauties.

I think I’ll cook in you tonight, hehe.

Actually, I’ll cook in you every night.

It’s just that easy.

And easy is the name of the game these days. It’s what I’m all about.

Simple. Easy. Recipes.

It’s what I love and what my clients crave.

I brought these pans over to my clients home last week and had a field day in their kitchens.

It’s so much better when you’re using your own pans.


I think I’m getting spoiled.

But don’t worry.

I’m still little Amie. Cookin’ simple dishes. Livin’ a simple Manhattan life.

But this time, I’ve got some sparkle on my stove top- and it sure ain’t the typical Manhattan Cartier bling.

It’s some serious cookin’ material.

Bon Appetit.


3.0 from 1 reviews

Rainbow Swiss Chard n’ Lemon Stir-Fry
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
Gluten-Free and Vegan
  • 2 cups gluten-free penne pasta
  • 1 Tbsp. coconut oil
  • 1 large bundle of Rainbow Swiss Chard
  • ⅓ cup pine nuts
  • 2 tsp. fresh lemon juice
  • 1 tsp. fresh lemon zest
  • 2 scallions, finely chopped
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground white pepper
  1. Cook pasta according to package directions.
  2. Meanwhile, wash Swiss chard; cut into 1 inch pieces.
  3. Heat 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 pine nuts, lemon juice, lemon zest, scallions, sea salt and pepper.
  5. Drain pasta and gently toss with Swiss chard mixture. Transfer to a serving bowl.
  6. Serve warm.
Serving Size: ~ ¾ cup Calories: 186.4 Cal • Fat: 9.7 g • Protein: 5.2 g • Carb: 22.8 g • Fiber: 3.5 g • Sugar: 2.0 g • Sodium: 276.2 mg


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{ 10 comments… read them below or add one }

Jen September 21, 2012 at 6:18 pm

I didn’t know simple and Manhattan could co-exist ;)

Amie, are you vegetarian at the moment? I usually see only vegetarian dishes here. Or maybe it’s just cause they’re so colorful :)


Amie September 22, 2012 at 1:55 pm

Thanks Jen; O yes. My Manhattan neighborhood is so simple and quiet. You could hear a pin drop. No I’m not vegetarian at the moment but love to serve lots of veggie-rich dishes!


Kir September 23, 2012 at 1:40 pm

I love this recipe because it is so simple to make but the flavors are sophisticated. Less is more, as you know, is my motto and I love that you have found that too in this easy recipe which is so delicious to eat and wonderful to look at. What a treat that I got to try it. Wonderful pictures. I need a new lens!!!


Amie September 24, 2012 at 1:37 pm

Thanks Kir; love cooking with you and so happy to be back in the city after the summer with you! Can’t wait for our cookin’ date this week. xoxo


Britt Elizabeth September 27, 2012 at 2:29 pm

LOVELY! Can’t wait to try this!


Amie September 27, 2012 at 2:35 pm

Thanks Britt; great to hear from you! So happy to have found your blog!


Tonya @TheQuickDish October 9, 2012 at 6:12 pm

I am a kitchen gadget geek, so I can relate your excitement to how I felt after getting my first cast iron Dutch Oven. I call it my kitchen corvette!! Cook on!!


Amie October 9, 2012 at 10:24 pm

Thank you so much Tonya; so great to hear from you. Love the name kitchen corvette; so fun!


Andy Manser Sr October 24, 2012 at 10:31 am

Great site. Was on the web looking for healthy recipes and your site popped up. Hey! I know her. Going to start off with the Swiss chard recipe. You don’t mind if I throw some chicken in there do ya. Great job Amie.


Amie October 24, 2012 at 10:52 am

Thank you so much! You are too kind. So great to hear from you Andy! Hope all is well with you and Kim; sending you guys hugs and hope to see you over the holidays. Add in that chicken and enjoy! xoox


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