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

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Pan-seared Tender Chard with Apples and Hazelnuts

Serves: 4

Your rating: None (5 votes)
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


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