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.


  • 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

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.

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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