Pan-seared Tender Chard with Apples and Hazelnuts
- 1 bunch chard (about 10 to 12 large leaves) Add to list
- 3 tablespoons olive oil Add to list
- 1/4 cup chopped hazelnuts Add to list
- 2 tart apples, such as Pink Lady or Honeycrisp, cored and chopped Add to list
- 1 tablespoon balsamic vinegar (or more to taste) Add to list
- Salt and pepper to taste Add to list
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, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.