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Rainbow Chard with Raisins and Pumpkin Seeds (Paleo, AIP, Vegan)
These beautiful greens make a perfect salad or side.
Ingredients
- 2 bunches rainbow swiss chard (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
- 1/4 cup roasted salted pumpkin seeds
- 3 tbsp olive oil
- 1/3 cup raisins
- 1 tbsp balsamic vinegar
- 1 tbps maple syrup
Instructions
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Wash chard, leaving some water clinging to stalks and leaves; set aside.
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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.
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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.
