Winter

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

Name: Eat Your Greens! Rainbow Chard with a Maple-Vinegar Drizzle
Yield: Serves 4
Cuisine: American
Ingredients: 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

by: Lizthechef

March 23, 2012

4.7

3 Ratings

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

Photo by James Ransom

Serves 4

Jump to Recipe

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

Test Kitchen-Approved
Your Most Impressive Dinner Party Side Contest Finalist

What You'll Need

Ingredients

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

Directions

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.

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pigisyummy
AntoniaJames
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Meatballs&Milkshakes
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29 Reviews

pigisyummy October 25, 2013

congrats!

AntoniaJames October 25, 2013

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)

Lizthechef October 25, 2013

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.

AntoniaJames October 25, 2013

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)

Rebecca C. January 24, 2014

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.

Kukla October 24, 2013

Congratulations Liz and good luck in the competition!

Meatballs&Milkshakes October 24, 2013

Congrats! Sounds fantastic!

Jaynerly October 24, 2013

Congratulations, fab recipe!

Panfusine October 24, 2013

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?

gingerroot October 24, 2013

Congrats! This sounds wonderful.

Lizthechef October 24, 2013

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

mrslarkin October 24, 2013

Congrats, Liz! This looks and sounds so delicious.

Midge October 24, 2013

Congrats! Can't wait to try this.

fiveandspice March 28, 2012

SO lovely!

Lizthechef March 28, 2012

Thank you so much -

aargersi March 27, 2012

I WILL eat my greens! Like this! Yum!

Lizthechef March 28, 2012

Thanks - always enjoy your terrific recipes...

dymnyno March 25, 2012

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

hardlikearmour March 25, 2012

This is simply gorgeous, Liz!

Lizthechef March 26, 2012

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

LeBec F. March 25, 2012

p.s. excellent name and photo too.

Lizthechef March 26, 2012

So glad - hope you try it.

LeBec F. March 25, 2012

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

boulangere March 23, 2012

Beautiful idea! The raisins are very clever.

Lizthechef March 24, 2012

Threw raisins in on an impulse - thanks.

drbabs March 23, 2012

Love this!

Lizthechef March 23, 2012

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

Lizthechef March 23, 2012

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...

dymnyno March 23, 2012

I love the sweet and sour components of this recipe. I am making this for lunch tomorrow.