Rainbow Chard with Raisins and Cashews

A nice contrast of hearty, earthy chard with the sweet raisins, crunchy nuts brought together nicely by a drizzle of pure maple syrup. Serves 3 – 4 as a side dish.

Ingredients:

  • 1 bunch certified organic chard
  • ½ organic red onion
  • ½ cup raisins
  • ½ cup Feridies cashews
  • Solstice Spices Paprika
  • ½ cup LHF vegetable stock
  • 1 tablespoon Mead and Meads maple syrup
  • 1 tablespoon Sanchez Romante sherry vinegar
  • LHF California extra virgin olive oil
  • Kosher salt and freshly ground pepper

Prep:
Trim and discard the chard ends. Pull or trim out the stems and coarsely chop. Chop the leaves.
Chop the onion.
Coarsely chop the nuts.

Instructions:
Preheat the oven to 325F. Toast the nuts until warm and fragrant, about 5 minutes. Set aside to cool.
Heat a large heavy skillet or pot over medium heat. Add in the olive oil to coat the bottom of the pan, then add in the chopped onion, chard ribs pieces and a liberal dusting of paprika. Sauté for about 5 minutes or until the vegetables start to soften.
Mix in the chard leaves and sauté until beginning to wilt, about 3 minutes. Add in the vegetable stock and raisins and reduce heat to medium-low. Cook, covered, stirring occasionally, until the mix is softened and the flavors have blended, about 5 minutes. Add salt and pepper to taste.
Transfer to a warmed serving platter, drizzle with the maple syrup and sherry vinegar and sprinkle with the toasted nuts.

Last modified on Wednesday, 04 December 2013 21:19

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