If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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. - The Editors
- 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.
- Your Most Impressive Dinner Party Side Contest Finalist!
- This recipe was entered in the contest for Your Best Maple Recipe