This simple sauté of velvety chard and crunchy cashews adds richness of color, depth of flavor and tons of nutrition to your Paleo plate. Chard is related to beets and like its colorful cousin, displays various reddish purple as well as white, yellow and orange colors in its stalks and veins. Rainbow chard, which beautifully displays this diversity of pigmentation, is actually a mix of these different chards, not a single variety of its own.
Serve this wonderful side dish with any protein – poultry, pork, lamb, beef or fish. If you prefer another leafy green to chard, this recipe works well with all varieties. Any type of nut will work in place of cashews as well.
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Chard and Cashew Sauté
Total Time: 15 minutes
Cook Time: 15 minutes
- 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
- Wash chard and remove tough stems.
- Heat a large skillet over medium heat, and add oil when hot.
- Meanwhile, chop chard into thin strips.
- Add chard to the hot skillet, along with cashews.
- Sauté, tossing occasionally, until the leaves just begin to wilt.
- Season with sea salt and freshly ground black pepper to taste. Serve warm.