by Sarah Steimer
- 3 tablespoons nut of your choice (I used a combination of peanuts and walnuts)
- 1 bunch rainbow chard, washed and ends trimmed
- 1 tablespoon olive oil
- 1/4 large red onion, chopped
- dash smoked paprika
- 1/4 cup raisins
- 1/4 cup vegetable broth
- salt and pepper, to taste
- 1/2 tablespoon maple syrup
- 1/2 tablespoon red wine vinegar
Toast the nuts in a dry skillet over medium heat, stirring occasionally, for about 3-5 minutes. Once cooled, roughly chop and set aside.
Whisk together the syrup and vinegar in a cup or small bowl; set aside.
Remove the center ribs of the chard with a knife and cut the ribs into 1/2-inch pieces. Coarsely chop the leaves.
Heat a large pan or pot over medium-low heat. Add the oil and, once hot, add the onion, paprika and chard rib pieces. Cook for about 4-5 minutes. Add the chard leaves and cook, stirring, until the leaves wilt.
Add the raisins and stock, cover the pot/pan and cook over medium-low heat for about 5 minutes, stirring once or twice. Season with salt and pepper.
When ready, transfer the wilted chard salad to a serving dish. Drizzle with the maple-vinegar mixture, toss, and top with the toasted nuts.
Recipe adapted from: Food52