Eat Your Greens! Rainbow Chard with a Maple-Vinegar Drizzle

By • March 23, 2012 • 31 Comments



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

Serves 4

  • 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
  1. 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.
  2. 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.
  3. Using a large, heavy-bottomed pot, heat the oil. Add the onion, paprika, and chard rib pieces. Cook over medium heat for 5 minutes.
  4. Add the chard leaves and cook, stirring, until leaves wilt, about 3 minutes.
  5. Add the raisins and stock, cover and cook over medium-low heat for 5 minutes, stirring once or twice.
  6. Transfer the chard to a serving dish. Add the maple syrup and vinegar. Toss. Top with toasted cashews and serve.

Comments (31) Questions (1)

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9 months ago pigisyummy

congrats!

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9 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made this last night, leaving out the paprika because I'm allergic. It tasted great! And it's so easy to make, too. I'm really curious though about how you keep the dressing from turning the green chard (and the red, too, but to a lesser extent) a dull greenish brown. I plated in the kitchen and we sat down right away; long before we'd finished the meal, a noticeable portion of the chard was decidedly brown and not green any more. What did I do wrong? Thanks so much! ;o)

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9 months ago Lizthechef

Sorry, AJ, I have no idea. Since I haven't made this recipe in over a year when it was published here, I should make it again - but my result was good.

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9 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks so much, Liz. If the test kitchen folks at Food52 don't weigh in on this, I'll see if someone via the Hotline can provide some insights/advice. ;o)

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6 months ago Rebecca Cherry

I had the same thing happen, just a little. This would be a good advice article topic. It's the vinegar, I suspect but; this dish taste so good, I care less what it looks like. Another topic would be cooking methods that break down oxalic acid in some leafy greens (i.e. spinach) so as to avoid that chalky filmy sensation on your teeth. Doesn't happen with chard, so much.

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9 months ago Kukla

Congratulations Liz and good luck in the competition!

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9 months ago Meatballs&Milkshakes

Congrats! Sounds fantastic!

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9 months ago Jaynerly

Congratulations, fab recipe!

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9 months ago Panfusine

Congratulations Lizthechef, this sounds amazing, makes me want to run out & buy chards right now! oh wait, I have some in the garden, Can I just skip or sub the sherry vinegar with lemon juice for the acidity?

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9 months ago gingerroot

Congrats! This sounds wonderful.

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9 months ago Lizthechef

I. am. stunned! Thrilled to be a finalist out of so many terrific entries -

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9 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats, Liz! This looks and sounds so delicious.

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9 months ago Midge

Congrats! Can't wait to try this.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

SO lovely!

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over 2 years ago Lizthechef

Thank you so much -

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over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I WILL eat my greens! Like this! Yum!

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over 2 years ago Lizthechef

Thanks - always enjoy your terrific recipes...

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over 2 years ago dymnyno

I made this for a dinner party last night, and served it with salmon and quinoa. It was delicious and the colors were gorgeous.

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This is simply gorgeous, Liz!

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over 2 years ago Lizthechef

Thanks - I'm making it again and thinking of doubling up on the maple syrup and vinegar.

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over 2 years ago LE BEC FIN

p.s. excellent name and photo too.

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over 2 years ago Lizthechef

So glad - hope you try it.

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over 2 years ago LE BEC FIN

i'm with all the other commenters. sophisticated use of sweet and sour; l0ve it. This i will be making so thanks so much.

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over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Beautiful idea! The raisins are very clever.

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over 2 years ago Lizthechef

Threw raisins in on an impulse - thanks.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Really love this salad!

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over 2 years ago Lizthechef

This might look like a salad, but the chard has been quickly cooked.

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Love this!

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over 2 years ago Lizthechef

Know you and your baking skills will be all over this contest!

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over 2 years ago Lizthechef

Thanks, Mare, and for the nudge to post this. I knew I had cooked something with maple syrup recently, but forgot what the recipe was...