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
cup raw, unsalted cashews
pounds rainbow chard, washed and ends trimmed
tablespoons olive oil
large red onion, chopped
teaspoon smoked paprika
cup golden raisins
cup low sodium vegetable stock
Kosher salt and/or ground black pepper
tablespoon pure maple syrup
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