1 ½ pounds Swiss chard (preferably rainbow or red; from 2 bunches)
1 cup walnuts
¼ cup extra virgin olive oil
1 medium onion, finely chopped, roasted
½ cup golden raisins
1 cup water
½ teaspoon white pepper
½ teaspoon Herbamare
¼ teaspoon nutmeg plus 1/8 teaspoon cayenne or ½ teaspoon sweetness mix
1 tablespoon Smart Balance
Plump raisins in warm water. Process chard leaves and stems separately. Roast walnuts with sweetness mix. Flash sauté chard and stems in olive oil, finishing with 1 tablespoon of Smart Balance. Toss everything together. Season with white pepper and Herbamare. (Start with just a pinch and add as needed.) Optional: Add 2 tablespoons of unfiltered apple cider vinegar to finished product
Sweetness mix: ¼ teaspoon sumac, ¼ teaspoon cayenne, ½ teaspoon nutmeg
» For more from this issue, click here.
» For more vegan recipes, click here.