Earth Eats: Real Food, Green Living

Swiss Chard With Toasted Cashews

Swiss chard is a spring vegetable that thrives and grows in cool weather. Here's a recipe for a simple side dish to serve with meat, fish or poultry.

swiss chard with toasted cashews

Photo: Yvonne Maffei

The finished dish: Swiss Chard with Toasted Cashews

Swiss chard is a spring vegetable that thrives and grows in cool weather, which means you can enjoy it again in the fall. Here’s a recipe for a simple side dish to serve with meat, fish or poultry.

Swiss Chard With Toasted Cashews

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup white onion, diced
  • 5 small tomatoes or 2 large ones, roughly chopped
  • 4 cloves garlic, minced
  • sea salt and freshly ground black pepper, to taste
  • 1/2 large bunch Swiss chard with stems
  • 1/3 cup heavy cream
  • 1/8 cup parsley, roughly chopped
  • 1/4 cup cashews, lightly toasted

Cooking Directions

  1. Thoroughly clean and wash the Swiss chard greens and stems. I like to spray my greens with white vinegar and allow to sit for about 10 minutes. The vinegar is a great disinfectant. Rinse with cold water and dry very well with paper or all-cotton towels.
  2. Remove all leaves from the stems. Roughly chop the leafy greens and set aside. Dice the stems.
  3. In a large sauté pan, heat the butter. When it begins to froth, add the olive oil. Heat for about a minute before adding the stems.
  4. Add the onion to the stems and continue to sauté until brown. Add the tomatoes, minced garlic, salt and pepper. Cook for about 4 minutes.
  5. Add the roughly chopped Swiss chard leaves. Allow them to cook down, 2 minutes.
  6. Meanwhile, toast the cashews over low heat (no oil), allowing them to brown on each side.
  7. To the Swiss chard mixture, add the heavy cream and parsley. Mix thoroughly, then turn off heat.
  8. Add the cashews and mix gently. Serve while hot.

Ingredients:

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1/2 cup white onion, diced
  • 5 small tomatoes or 2 large ones, roughly chopped
  • 4 garlic cloves, minced
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 cup large bunch Swiss chard with white stems (you could also use the chard with red or yellow stems)
  • 1/3 cup heavy cream
  • 1/8 cup parsley, roughly chopped
  • 1/4 cup cashews, lightly toasted

Directions:

  1. Thoroughly clean and wash the Swiss chard greens and stems. I like to spray my greens with white vinegar and allow to sit for about 10 minutes. The vinegar is a great disinfectant. Rinse with cold water and dry very well with paper or all-cotton towels.
  2. Remove all of the white, firm stems from the leaves, but do not discard. Set aside all the stems.
  3. Roughly chop the leafy greens and set aside. Dice the stems.
  4. In a large sauté pan, heat the butter. When it begins to froth, add the olive oil. Heat for about a minute before adding the stems.
  5. Add the onion to the stems and continue to sauté until brown. Add the tomatoes, minced garlic, salt and pepper. Cook for about 4-5 minutes.
  6. Add the roughly chopped Swiss chard leaves. Allow them to cook down, 1-2 minutes.
  7. Meanwhile, toast the cashews over low heat (no oil), allowing them to brown on each side.
  8. To the Swiss chard mixture, add the heavy cream and parsley. Mix thoroughly, then turn off heat.
  9. Add the cashews and mix gently. Serve while hot.

This recipe originally appeared on MyHalalKitchen.com.

Yvonne Maffei

Yvonne Maffei is a culinary educator and the founder and Editor of My Halal Kitchen, a halal food and cooking blog showcasing culinary tips and healthy halal recipes. She is also a regular contributor for Indiana Public Media's Muslim Voices project.

View all posts by this author »

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