Wilted Chard Salad with Walnuts

Name: Wilted Chard Salad with Walnuts
Prep time: 20

4.6

4.6 out of 5 stars (based on 13 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Chard is one of my favorite vegetables. It is lovely to look at and delightfully quick to cook. In its red and rainbow forms, chard is gorgeous looking enough for any edible arrangement, and delicious...

1 tablespoon olive oil
½ medium onion, chopped
1 rib celery, finely diced
Salt, to taste
¾ pound Swiss chard, washed, leaves stripped, stems reserved
5 cloves garlic, minced
1 teaspoon cider vinegar
¾ cup chopped walnuts

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Nutrition Facts

Calories

202 cals

Fat

18 g

Saturated Fat

2 g

Polyunsaturated Fat

11 g

Monounsaturated Fat

5 g

Carbohydrates

9 g

Sugar

2 g

Fiber

3 g

Protein

5 g

Sodium

324 mg

Directions

Roughly chop the chard leaves. Set aside. Dice the chard stems. Set aside in a separate bowl.
In a wide skillet over medium heat, heat the olive oil. Add the onions, celery, and some salt and cook until caramelized, about 10 minutes, stirring occasionally.
Add the diced Swiss chard stems and the garlic and cook for 5 minutes, stirring occasionally.
Turn the heat up to medium-high and add the Swiss chard leaves, vinegar, chopped walnuts and a little salt. Cook, stirring, until the leaves have wilted, about 3 minutes. Taste for seasonings, then serve warm or at room temperature.

Chef Tips

Use ruby or rainbow chard to make this salad. Their brightly colored stems will glow on your plate like jewels.
Walnuts are one heart-healthy, cancer-fighting nut! They are rich in antioxidants, ALA omega 3 fats, B vitamins and minerals.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society