Eat Your Greens! Rainbow Chard with a Maple-vinegar Drizzle


This is a quick and simple way to prepare Swiss chard. The raisins and toasted cashews make these winter greens appealing to your toughest audience -- my husband, in this case. The maple syrup and Sherry vinegar add a sweet spark to the dish.

What you will need

1/3 cup raw, unsalted cashews

2 pounds rainbow chard, washed and ends trimmed

2 tablespoons olive oil

1/2 large red onion, chopped

1/4 teaspoon smoked paprika

1/2 cup golden raisins

1/2 cup low sodium vegetable stock

Kosher salt and/or ground black pepper

1 tablespoon pure maple syrup

1 tablespoon Sherry vinegar


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