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
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Ingredients
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1/3 cup
raw, unsalted cashews
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2 pounds
rainbow chard, washed and ends trimmed
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2 tablespoons
olive oil
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1/2
large red onion, chopped
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1/4 teaspoon
smoked paprika
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1/2 cup
golden raisins
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1/2 cup
low sodium vegetable stock
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Kosher salt and/or ground black pepper
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1 tablespoon
pure maple syrup
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1 tablespoon
Sherry vinegar
Directions
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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.
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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.
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Using a large, heavy-bottomed pot, heat the oil. Add the onion, paprika, and chard rib pieces. Cook over medium heat for 5 minutes.
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Add the chard leaves and cook, stirring, until leaves wilt, about 3 minutes.
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Add the raisins and stock, cover and cook over medium-low heat for 5 minutes, stirring once or twice.
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Transfer the chard to a serving dish. Add the maple syrup and vinegar. Toss. Top with toasted cashews and serve.
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