Author Notes: This is a quick and simple way to prepare Swiss chard. The raisins and toasted cashews make these winter greens appealing to your toughest audience -- my husband, in this case. The maple syrup and Sherry vinegar add a sweet spark to the dish. - Lizthechef
Food52 Review: 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. - A&M
- 1/3 cup raw, unsalted cashews
- 2 pounds rainbow chard, washed and ends trimmed
- 2 tablespoons olive oil
- 1/2 large red onion, chopped
- 1/4 teaspoon smoked paprika
- 1/2 cup golden raisins
- 1/2 cup low sodium vegetable stock
- Kosher salt and/or ground black pepper
- 1 tablespoon pure maple syrup
- 1 tablespoon Sherry vinegar
- Using a small dry skillet, toast the cashews over medium heat, stirring until toasted, about 3 to 5 minutes. When cooled, roughly chop and set aside.
- Take the chard and remove center ribs with a sharp knife. Cut the ribs into 1/2-inch pieces and set aside. Coarsely chop the chard leaves and set aside.
- Using a large, heavy-bottomed pot, heat the oil. Add the onion, paprika, and chard rib pieces. Cook over medium heat for 5 minutes.
- Add the chard leaves and cook, stirring, until leaves wilt, about 3 minutes.
- Add the raisins and stock, cover and cook over medium-low heat for 5 minutes, stirring once or twice.
- Transfer the chard to a serving dish. Add the maple syrup and vinegar. Toss. Top with toasted cashews and serve.