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Rainbow Chard with Tahini and Pine Nuts

Healthy and nutritious rainbow chard pairs with sweet caramelized onions and toasted pine nuts in this savory Middle Eastern-inspired dish.

While this recipe is delicious on its own, the Tahini Sauce adds elegance and creaminess; it's well worth the a few minutes it takes to prepare.

Prep time: 30 min | Cook time: 20 min | Total time: 50 min | 4 Servings



¼ cup

nonfat plain Greek yogurt

3 Tbsp

tahini paste

1 Tbsp

fresh lemon juice

½ Tbsp

soy sauce

1 clove

Earthbound Farm Organic Garlic (finely minced)


3 Tbsp

olive oil

⅓ cup

pine nuts


Earthbound Farm Organic Yellow Onion (halved through the stem end, then thinly sliced crosswise)

2 clove

Earthbound Farm Organic Garlic (finely minced)

¼ tsp

red pepper flakes (or to taste)

3 package

Earthbound Farm Frozen Organic Rainbow Chard (thawed and squeezed dry)

2 Tbsp

white wine

Salt and freshly ground black pepper (to taste)


To make the Tahini Sauce, combine all of the sauce ingredients in a small bowl and whisk until very smooth. Add 2 tablespoons of water and whisk again. Set aside at room temperature while you make the rest of the dish.

Line a small plate with several layers of paper towels. Set aside.

Heat the oil in a large skillet over medium heat. When hot, add the pine nuts. Cook, stirring constantly, until the nuts turn golden brown. Using a slotted spatula, transfer the nuts to the paper towel-lined plate and let drain.

Add the onion slices to the oil in the skillet and cook, stirring frequently, until the onions caramelize and soften, about 15 minutes. Reduce the heat if necessary so that the onions cook evenly without burning. Stir in the garlic and pepper flakes, and cook for another minute, stirring constantly to make sure the garlic doesn’t burn. Add the chard and the wine, and continue cooking, stirring often, until the wine evaporates and the mixture is hot, about 5 minutes.

To serve, transfer the chard to a warm platter or shallow bowl and drizzle some of the Tahini Sauce over the top. Garnish with the pine nuts and serve hot, with extra tahini sauce on the side.

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