APPLE CHARD SALAD
Make and share this Apple Chard Salad recipe from Food.com.
Provided by jimbohnet
Categories Low Protein
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Wash and drain chard; trim off tips of stems and discard. Finely sliver remaining stems; also finely sliver leaves, but keep separate.
- In a 5 to 6-quart pan, combine stems, 3 tablespoons water, and 1 tablespoon vinegar. Place on high heat and stir often until stems are crisp and lighter in color (3-4 minutes). Pour from pan into a bowl. (Stems may darken slightly on standing.).
- Set aside 3 cups of the slivered leaves. Rinse pan and add 2 tablespoons water and remaining leaves; stir over high heat just until barely wilted, about 3 minutes. Pour from pan and lt cool.
- Cut apples in quarters, core, and thinly slice. Reserve 4 slices for garnish, then cut remaining apple into thin slivers. Mix slices and slivers with 5 tablespoons vinegar and oil. To hold until next day, cover stems cooked leaves, raw leaves, and apples separately; chill.
- To serve, mix stems, raw and cooked leaves, and slivered apples together n a bowl; season to taste with salt and pepper. Sprinkle salad with pecans and top with apple slivers. To transport, cover and carry in an insulated chest.
Nutrition Facts : Calories 251.1, Fat 21.4, SaturatedFat 2.8, Sodium 324.4, Carbohydrate 14.8, Fiber 4.3, Sugar 8.2, Protein 3.3
SWISS CHARD WITH APPLES (AIP, VEGAN, WHOLE30)
Bitter and flavourful Swiss chard is an excellent match for caramelized onions and apples in this delicious side that is paleo, AIP, vegan and Whole30 compliant.
Provided by Nicole @healmedelicious
Categories Sides
Time 35m
Number Of Ingredients 10
Steps:
- Wash chard and tear away leaves from centre vein and stems. Roughly chop leaves, and slice stems into 1/4-inch thick pieces.
- In a very large skillet or deep cast iron pot, heat olive oil over medium-low heat. Once oil is hot, add sliced onions and sauté 5-7 minutes, stirring frequently to ensure the onions are coated with oil. Ensure onions are evenly spread out in the pan and leave them to cook for another 5-7 minutes stirring only as needed. (You want to leave them alone enough to brown, but not burn).
- Once the onions have begun to caramelize, add crushed garlic and sauté an additional 1-2 minutes.
- Next, add in chard stems and chopped apple, and sauté 3-5 minutes.
- Add chard leaves in batches, stirring to coat with oil and allow to wilt slightly before adding more. Once all the chard is incorporated, add coconut aminos and balsamic vinegar and sauté another 2-3 minutes.
- Remove from heat, add fresh herbs and salt to taste.
- Enjoy warm.
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- Wash, dry, and trim the ends from your chard. Slice the stalks in thin slices, about 1/8 to 1/4 inch. If they are very thick, slice them lengthwise and then chop. Add the stems to a large bowl.
- Take the large leaves and slice them lengthwise into several pieces, and then slice again into small slices or ribbons. The aim here is to avoid large pieces of the greens, which can be tough. Slicing them small makes them tender. Add to the bowl with the stalks, along with the shallot. Toss the chard with some of the dressing ~ enough to moisten but not drown.
- Slice the apple into very thin matchsticks. Toss with a spritz of lemon juice so it doesn't brown. I toss the apple with my hands so I make sure every surface gets coated.
- Add the apples and the toasted sunflower seeds to the top of the chard. Crumble the feta over the top, and give everything a good grinding of fresh black pepper.
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