WHO: Lizthechef is a long-time Food52-er who lives and cooks in San Diego.
WHAT: Sautéed greens with some real personality.
HOW: Rib, chop, sauté, simmer, drizzle.
WHY WE LOVE IT: Where other chard dishes can be either lifeless or heavy, this one strikes that wonderful middle balance: it's complex, bright, and has enough going on to make you come back to it, bite after bite.
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You worry about the main -- we've got the side. Ready? Let's do this.
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Toast your cashews, and then set them aside.
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Now rib! Slide your knife down either side of the chard stalks to separate the leaves.
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Slice the stalks, and then move on to the leaves.
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Like so. (This will be the hardest part of this dish.)
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Sauté the onion in olive oil, and spice things up a bit with paprika.
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Remember those stalks you so dutifully sliced? Add those now.
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When everything is tender, throw in a great big pile of leaves...
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...And watch them shrink down. When they do, that's your cue to add the raisins.
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And a bit of stock. You're almost done!
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Transfer to a dish, drizzle with maple and vinegar, and serve to very happy guests.