Meet our writers


Go60 YUM - recipes and the joys of dining
Share your recipes July 2014

Rainbow Kitchen

Swiss Chard Salad with Pine Nuts and Lemon

Rate this item
(0 votes)

Serves 4. From Table 52, Chicago, Illinois. (Chef Art Smith was Oprah’s personal chef for many years.)


8 large Swiss chard leaves (about 3/4 pound), trimmed and thinly shredded crosswise

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1/4 cup freshly grate Parmigiano-Reggiano, or more to taste

1/4 cup lightly toasted pine nuts

Kosher salt and freshly ground black pepper to taste


In a medium bowl, toss the chard, oil and lemon juice. Add the cheese and pine nuts and toss to incorporate. Season with s & p to taste.


Allison's Article:

Fry in July – And Enjoy Some Cool Stuff on the Side



Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

Meet Allison