I love me some crunchy, fulfilling greens. This is definitely one of those meals or you can make it as a side. The raisins and the seeds make it hard to just eat a little bit; it's so good.
Rainbow chard is sooooo beautiful. It’s so naturally vibrant.
I’ve made this a few times with different variations, but this is definitely my top favorite version. If you’re really into greens and earthy vegetables, this is the perfect meal for you.
These beautiful greens make a perfect salad or side.
Wash chard, leaving some water clinging to stalks and leaves; set aside.
In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves and raisins. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar, maple syrup, and pumpkin seeds; season with salt and pepper. Serve.
A variation from Martha Stewart's Swiss chard with pine nuts