Swiss Chard with Crisp Apples
This dish is so colorful it will dress up any table! Try this dish alongside some of our pasture-raised steaks you can purchase in our markets.
- ¼ cup raisins
- 2 lb swiss chard
- 1 large onion chopped
- 2 crisp red apples (such as Honeycrisp), cored and chopped
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- Salt and pepper
- Place the raisins in a small bowl and pour enough hot water on them just to barely cover. Set aside.
- Cut the stems off of the chard. Trim and discard the stem bottoms and chop the stems into ¼" slices. Set the sliced stems aside.
- Cut the leaves in half lengthwise and then slice into ½" strips. Keep the sliced leaves separate from the stems.
- Heat a deep pan or wok. Add the onions and cook, stirring, until they begin to brown. (If necessary, add water a tablespoon at a time to prevent sticking.) Add the chard stems and apples and cook for another 2 minutes.
- Drain the raisins, reserving the water. Add the raisins and the chard leaves to the pan and stir well. Add 1 tbsp of the raisin water to the pan and cover tightly. Stirring every minute or two, cook until the chard is tender (approx. 6 minutes).
- Remove the lid and cook briefly to boil off any excess moisture.
- Remove from the heat, stir in the soy sauce and apple cider vinegar, and add salt and pepper to taste. Serve hot.