Sautéed Swiss Chard with Fruit & Nuts
While food bloggers around the world are catering to resolutions and fast and furiously posting salad recipes, the reality is that the high temperature is 3 degrees here in Michigan today (with wind chills of 35 degrees below zero). A cold salad is really the last thing I want to eat this week. I want comfort food, dammit. In an effort to balance the craving for all things warm with the quest to start the year off healthfully, I’ve created what can be considered a warm salad.
If you’ve never tried swiss chard, you’re in for a treat. Obviously, it’s beautiful. It has a bitter flavor that mellows when cooked, making it similar to (and as versatile as) spinach. It’s packed with nutrients and antioxidants, and adaptable to whatever flavors you want to combine with it. Here, I’ve sautéed it with fragrant garlic, tangy Hungarian pepper, sweet golden raisins and crunchy sliced almonds. You can easily pull this dish together in about 10 minutes, then get back underneath your blanket for the rest of the night.
- 1 bunch Swiss chard
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 Hungarian pepper, thinly sliced
- 1/4 cup sliced almonds
- 3 tablespoons golden raisins
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Remove stems from chard; cut stems crosswise into 1-inch pieces. Cut chard leaves crosswise into 2-inch pieces. Keep stems and leaves separate.
- In large skillet, heat oil over medium heat. Add garlic, Hungarian pepper, almonds and chard stems. Cook 3 minutes, stirring frequently.
- Add raisins, lemon juice, salt, black pepper and chard leaves. Cook 2 to 3 minutes or until leaves are just wilted, stirring frequently.