Braised Swiss Chard with Raisins and Cashews
Prep Time
15 minutes
Prep Notes
This is a simple recipe that can be used with almost any green leafy vegetable you have on hand. The balsamic vinegar and raisins add a sweet tang that balances nicely with the bitterness of the greens. Walnuts, pecans, pinenuts, or almonds can be substituted for the cashews!
Cooking Time
5-10 minutes
Yields
Serves 4 (serving size: about 1/2 cup)
Ingredients
1/4 onion, diced (about 1/4 cup)
1/4 C. water
12 C. chopped Swiss chard (chop stems and reserve separately)
2 t. balsamic or white wine vinegar
3 T. cashews
1/4 C. raisins
Directions
- Heat a large nonstick skillet over medium heat.
- Add pine nuts to pan; toast 3 minutes or until lightly browned and fragrant, stirring frequently. Remove nuts from pan.
- Add olive oil to pan, heat. Add onion and chopped Swiss Chard stem pieces and sauté for 3-4 minutes, or until onions are translucent.
- Add chopped greens and continue to cook until greens are wilted (about 3 minutes.)
- Add raisins and water to pan; cook 1 minute.
- Stir in vinegar and cook 1 minute longer. (If you have a tougher green such as kale or collard greens, you may cover the pan with a lid and steam for 4-5 minutes longer.)
Unused Content: