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

March 23, 2012
Photo by James Ransom
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

Test Kitchen Notes

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

  • 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
In This Recipe
  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.

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