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
- 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.
- 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.
- 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.
- 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.
- 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
Total Fat: 13g
Saturated Fat: 1.5g
(Added Sugar: 1g)