Average: 5 (1 vote)
Active time
20 minutes
Total time
80 minutes
4 servings

2 bunches Swiss chard or kale, washed

¼ cup walnuts, chopped

1 teaspoon maple syrup

½ teaspoon salt, divided

2 tablespoons extra virgin olive oil

1 red onion, medium-sized, peeled, quartered, thinly sliced

1 clove garlic, minced

⅛ teaspoon red chili flakes

⅓ cup raisins or currants

2 tablespoons water

1 teaspoon lemon zest

  1. Remove the tough stems from the chard or kale. (Chard stems, though fibrous, are flavorful and may be saved and cooked separately for another dish.) Tear or cut the chard or kale into 1- to 2-inch pieces. You should have 6 to 8 cups, lightly packed. Transfer the prepared greens to a bowl of cold water.
  2. Preheat the oven to 350°F. In a bowl, toss the walnuts with the maple syrup and ¼ teaspoon of the salt. Spread the nuts on a small baking pan and bake about 10 minutes, stirring once or twice, until the nuts are lightly browned and have a toasty fragrance. Cool to room temperature.
  3. In a large sauté pan or skillet, heat the olive oil over medium-high heat. Add the onion and ¼ teaspoon salt. Cook 3 to 5 minutes, stirring frequently, until the onion begins to soften. Turn the heat to low and cook slowly, stirring occasionally, until the onions are browned in spots and very soft, or caramelized, about 20 minutes.
  4. Once the onions are caramelized, add the garlic and red chili flakes and stir for about 30 seconds, until you smell the garlic. Add the raisins and stir for about 30 seconds. Add the water and stir briskly, loosening any flavorful bits from the bottom of the pan. Handfuls at a time, lift the greens from their water bath and add them to the skillet. Add ¼ teaspoon salt and stir to combine. Bring to a boil and cook over medium heat until the greens are tender and the liquid has mostly evaporated, about 10 minutes. Stir in the lemon zest.
  5. Arrange the greens on a plate or bowl and sprinkle with the maple-toasted walnuts.

Recipe and photo courtesy of Rebecca Katz for California Walnuts


Calories: 240
Total Fat: 13g
Saturated Fat: 1.5g
Sodium: 360mg
Carbohydrate: 29g
Fiber: 8g
Sugar: 13g
(Added Sugar: 1g)
Protein: 9g

Yield: 4 servings

How'd it Taste?

This sounds like a delicious healthy salad and I will definitely try it, however, the nutrition information for fiber and protein is totally wrong. There's no way that a serving of this salad will provide 8 grams of fiber and 9 grams of protein. Please make sure that someone is responsible for checking nutrition information for accuracy.
Thanks for your concern! Most of the fiber (6g) and protein (7g) in this case is coming from the dark leafy greens. We used kale. The amount will somewhat depend on how big your bunches are. We used two 12-ounce bunches of kale in this recipe, which provides an impressive amount of both fiber and protein. If your bunches are smaller, the amount will be lower. Hope this helps!

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