Swiss Chard with Crisp Apples
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1/4 cup raisins
- 2 pound bunches swiss chard about 1 pound 12 ounces
- 1 large onion chopped
- 2 crisp red apples (such as Honeycrisp) cored and chopped
- 1 tablespoon soy sauce tamari, or coconut aminos
- 1 tablespoon apple cider vinegar
- salt and freshly ground black pepper to taste
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 bottoms of the stems if they’re dry, and chop the stems into 1/4-inch slices. Set the sliced stems aside. Cut the leaves in half lengthwise and then slice into 1/2-inch strips. Keep the sliced leaves separate from the stems.
Heat a deep, non-stick dutch oven 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 tablespoon of the raisin water to the pan and cover tightly. Stirring every minute or two, cook until the chard is tender, about 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.