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

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.

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


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