Pan-seared Tender Chard with Apples and Hazelnuts | PCC Natural Markets

Pan-seared Tender Chard with Apples and Hazelnuts

Serves: 4

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free



Remove the center stems from the chard leaves and slice them into thin slices to be added to the pan. Chop the chard leaves into large pieces (about 2-inch squares).

Heat the oil in a large sauté pan over medium heat and add the hazelnuts. Cook for about 1 minute to toast them. Add the apples and cook for 1 minute more. Toss in the chard and the stem pieces and stir-fry until heated through and the chard takes on a bright jade color. (You may need to add a few teaspoons of water or apple cider if the pan is too dry.) Season with the balsamic vinegar, salt and pepper.

Recipe by Lynne Vea, PCC Chef

More about: apples, chard, cruciferous vegetables, greens, hazelnuts


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login