Chard and Cashew Sauté

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Chard and Cashew Sauté

Servings 2

Total Time: 15 minutes

Cook Time: 15 minutes

Nutrition Information

calories 217

carbohydrate 10g

protein 6g

fat 19g


  • 1 bunch(es) chard
  • 1/2 cup(s) cashews
  • 1 tablespoon(s) coconut oil or olive oil, or bacon drippings
  • 1/4 teaspoon(s) sea salt (optional)
  • 1/8 teaspoon(s) black pepper freshly ground


  1. Wash chard and remove tough stems.
  2. Heat a large skillet over medium heat, and add oil when hot.
  3. Meanwhile, chop chard into thin strips.
  4. Add chard to the hot skillet, along with cashews.
  5. Sauté, tossing occasionally, until the leaves just begin to wilt.
  6. Season with sea salt and freshly ground black pepper to taste. Serve warm.


  1. oh, I’m really glad I signed up for this plan! I never would have tried cooking with chard had I not. I added a little shallot and bacon (from b-fast this morning) at the beginning. Perfect side dish for pork-chops.

  2. First time I had chard. It was good! Not as bitter as kale or maybe even spinach. I love cashews but I am not sure I was crazy about them mixed/cooked together. Not horrible though. And now I know I love chard!

  3. I believe Robb Wolf has said that Cashews should be avoided. They are related to poison ivy somehow and contain a toxin.

  4. This was great. I loved the cashews with chard. For extra flavor, I lightly browned the cashews in the oil before adding the chard. Added to my favorites!

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