Before I get to today’s recipe, I have some exciting news: Yesterday I was quoted in an article called “How to Go Vegan” in the New York Times Well column. I was thrilled to have the chance to share my ideas with a wider audience, and I hope that those of you who are trying to become vegan will find my suggestions helpful.
Now, on to the recipe. If you want to like Swiss chard but find it too bitter, this one is perfect for you!
Of all the greens, I think chard is the most beautiful. At the end of every summer, I plant a few large pots with tiny Rainbow chard seedlings, and over the fall and early winter, they grow to fill the planters with their dark green, red-, yellow-, or white-veined leaves. The red is the most vibrant (and stays colorful even through cooking) but I have a particular fondness for the yellow, whose leaves are a lighter, greener green. However, as much as I try, I haven’t been as happy with chard’s flavor. Though the leaves are tender, I find their flavor more bitter than kale and even mustard greens. Though I continue to cook with it, I’ve really just sort of tolerated the taste of chard.
But when I cut the largest leaves of chard from my garden a few days ago, the last we’re likely to have for another month or two, I was determined to actually enjoy this crop and started thinking that what it needed was some sweetness to balance out the bitterness. As many of you know, I have a habit of mixing fruit into my vegetables, so I started thinking, “What’s in season right now that might go well with chard?” The answer was, of course, apples. I love the bright, crisp flavor of Honeycrisp and SweetTango apples and just happened to have some in a basket in my kitchen, so I cut up two of them to cook along with the chard. But that didn’t seem like quite enough sweetness, so I added some plumped raisins. The results were delicious! The apples and raisins complement the chard so well that there isn’t a trace of bitterness. My husband and I loved the combination, and E, my greens-hating daughter…well, let’s just say she ate it. I’ve come to have realistic goals when it comes to my teenager and greens!
Swiss Chard with Crisp Apples
Ingredients
- 1/4 cup raisins
- 2 bunches swiss chard (about 1 pound 12 ounces)
- 1 large onion, chopped
- 2 crisp red apples (such as Honeycrisp), cored and chopped
- 1 tablespoon soy sauce, tamari, or coconut aminos
- 1 tablespoon apple cider vinegar
- salt and freshly ground black pepper to taste
Instructions
- Place the raisins in a small bowl and pour enough hot water on them just to barely cover. Set aside.
- Cut the stems off of the chard. Trim and discard the bottoms of the stems if they’re dry, and chop the stems into 1/4-inch slices. Set the sliced stems aside. Cut the leaves in half lengthwise and then slice into 1/2-inch strips. Keep the sliced leaves separate from the stems.
- Heat a deep, non-stick dutch oven or wok. Add the onions and cook, stirring, until they begin to brown. (If necessary, add water a tablespoon at a time to prevent sticking.) Add the chard stems and apples and cook for another 2 minutes.
- Drain the raisins, reserving the water. Add the raisins and the chard leaves to the pan and stir well. Add 1 tablespoon of the raisin water to the pan and cover tightly. Stirring every minute or two, cook until the chard is tender, about 6 minutes. Remove the lid and cook briefly to boil off any excess moisture. Remove from the heat, stir in the soy sauce and apple cider vinegar, and add salt and pepper to taste. Serve hot.
Preparation time: 15 minute(s) | Cooking time: 15 minute(s)
Number of servings (yield): 8
Nutrition (per serving): 80 calories, 3 calories from fat, <1g total fat, 0mg cholesterol, 383.9mg sodium (using regular soy sauce), 639.1mg potassium, 18.9g carbohydrates, 3.9g fiber, 11.2g sugar, 3.1g protein, 2.6 points.
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{ 40 comments… read them below or add one }
Hi Susan!
This is a wonderful post about chard, and I love the treatment with fruit! And talk about synchronicity! My next post is about, yes, you guessed it–Rainbow Chard. Great minds. . .
I think they will compliment each other nicely. Beautiful photos!! I loved seeing the light through the chard leaves.
xoxo
moonwatcher
What an amazing coincidence! I can’t wait to see your post!
Woo hoo! Swiss chard in a hot salad? YES!!! I love FatFree Vegan Kitchen! Thank you!
Congrats! And I love the recipe idea! Swiss chard and apples sound like a great complimentary combo.
Congrats on the NYT interview – great advice!
You’re a great spokesperson for a vegan way of eating. You seem so friendly and approachable.
I gained new respect for you when I read where you live- I traveled thru there a few years back and while the people were lovely, I had a LOT of trouble finding vegan food to eat.
Just wanted to say that it was the NY Times article that led me to you. My lucky day.
Welcome! I hope you find lots of recipes to try!
I read the NYT post and so agreed with your comments! It was a fun perspective to read about you and to realize you are the person behind the wonderful recipes we enjoy every week!
This looks great! Very healthy
And I’ve always put the stems into compost, I didn’t know you could just chop them up and include them, I will be doing that from now on
Susan,
The recipe sounds great, and I know I’ll love it since I’m already a chard lover. And I really enjoyed reading your comments in the NYT article. Great going!
Marsha
This sounds wonderful. I can’t wait to try this one. Thank you!
Susan, I was so excited when I saw you quoted in that NYT article! I was practically jumping for joy.
Thanks, Wendy! It was an amazing opportunity that just came out of the blue, and I’m so glad Tara happened upon my nutritional yeast post. I had no idea that the article would be titled “How to Go Vegan”–if I had, I probably would have been too intimidated to think straight!
Susan,
It was a delight to read your comments in the N.Y.T., like having something good happen to a dear friend.
Is there any chance that you will someday publish a cookbook? Your website is wonderful and extremely helpful, but it would be even better to have an actual book to flip through and to cook with.
Thanks! I’m seriously considering (finally) writing a book because so many people have told me that they would prefer to have recipes in print rather than online. I just need to figure out how to do it and still put as much energy into this blog, which is my first priority. We’ll see!
This recipe sounds delish, as do all your recipes.
I’ve heard other people say they find chard bitter, but I have never tasted bitterness in chard in all the years I’ve grown it and eaten it (including from the store). Could this be one of those flavors that depends on your personal chemistry? Maybe some people detect it and others don’t, the way some people find cilantro soapy and disgusting, while others enjoy it.
You might be on to something there. I’ve had people tell me that they find kale bitter, but I’ve never tasted that at all. I also wonder if it has anything to do with the soil and water where it’s grown.
Hi Susan –
I am kinda with you on the chard – I grow things in my garden I like to look at but not eat – eggplants come to mind. I have grown the white round ones, the Japanese ones, regular eggplant, all kinds of eggplants and cook about one per year LOL
But I also want to thank you for tirelessly trying new things and helping us. This week I tried on my own to make a bean burger with guidance from 2 of your recipes and let’s just say we ended up with burritos. This morning I did some experimenting on bran muffins to make them vegan and fat free and … ummm … worked from the recipe on the bag of bran and … tweaking still required.
So far every thing I have made following your recipes has been great – from impossible Pumpkin Pie to the enchilada casserole. Thank you for your wonderful contribution to so many people – you have saved the rest of us much frustration and tweaking.
I just wanted to add that reason I was messing with Susan’s burger recipes: I am very allergic to oats which were used in one recipe and avoiding rice for a while after the consumer reports/federal warning on arsenic in rice, as we ate a whole lot of rice … so I needed to work around oats and rice … otherwise no need to mess with Susan’s recipes. And if I had really drained the beans …
Congratulations on making it to print in the NY Times! That is a wonderful accomplishment! I can’t think of a better person to speak on behalf of vegans everywhere. I hope you saved the article!
Thanks for your kind words, stephanie! I bought two copies of the print version!
Hi Susan,
Thanks for this idea! Adding something sweet to greens really helps a lot of people who don’t really care for greens on their own.
Along those lines, I’ve discovered that steaming red cabbage and kale together provides the sweetness (cabbage) with the kale (bitter) and makes it SO delicious.
Thanks for always providing great, healthy ideas!
Delisa
I am dabling in introducing more veggies into my diet and we bought some swiss chard – of course once I got home I said to myself – Great, now what do I do with it?
Well this was fabulous. I am one of those many people who was raised on meat and some white carb to go with, so I was hesitant to say the least, but I am very suprised and grateful to have found your site. I can’t wait to start feasting on your other recipies/ideas.
A new swiss chard fan, thanks to you.
The NYT quotation was great! This morning I was so happy, since the article talked to my favorite vegan blogger! I am glad the Well section is opening dialogue about vegetarian and vegan options, the comments on the article are pretty entertaining
Such a simple recipe but incredibly tasty! Delicious! Made it before I even got around to commenting!
To start, I have to say that when I don’t know what to make for dinner, I visit your page first! I’ve never been disappointed! If producing a cookbook gets your recipes out to more people, than by all means and more power and well wishes to you!
I make a version of this salad with raw chard that I learned in a cooking class before christmas. I add roasted butternut squash and cooked quinoa and grapes. It’s a complete meal and lasts a day or 2 in the fridge. Love it!
This blew the sox off last nights supper! My local store was out of chard and I substituted bok choy (hey, they kinda look alike, right?) , and all anyone talked about was how great it was!
Thanks, Susan. It’s a keeper.
This is a great use for Swiss Chard! I think the raisins make it great, though. They really are a great idea for giving greens a nice touch. Thanks for the recipe
I have just started since yesterady to use your recommendations…my family and i are starting a new diet is still unconclusive…..call it vegan——-vegetarian……anywaze we are ammatures at this and have reduced significantly our consumption to in some countries call it pets….lol
I really like your recipes i am using them on daily basis now…and i love i love it…please keep on.
Today i will try to surprise my wife with the swiss chard dish….i did win her heart yestarday with the korean kale dish….was awesome…thanks
I love swiss chard!! I grew it for the first time this year and am completely hooked. Thanks for sharing this recipe!
This recipe looks wonderful, and I plan to try it tonight. I really, really want to like chard – so beautiful, nutritious, easy to grow and always available at any farmer’s market, but every time (and every way) I’ve tried it in the past it always came out with a slightly fishy taste. I think your recipe might be the one that changes my feelings about chard!
Loved this recipe. I’m back to eating properly and the flavors in this recipe made it sooooo easy!
Congrats on the NY Times article – that’s exciting!
Looks like a delicious recipe! Toddler friendly also.
Looking forward to preparing this
I HAVE FOLLOWED YOUR RECIPES NOW FOR THE PAST FEW MONTHS AND I WANT TO THANK YOU FOR THEM…I AM NEW TO FAT FREE VEGANISM, STARTED LAST JANUARY AND HAVE LOST A TOTAL OF 64 LBS.. I APPRECIATE YOUR HELP WITH THE MEALS YOU PLAN. MY LATEST WAS THE RAINBOW CHARD AND APPLES…WONDERFUL. WILL BECOME A STAPLE IN MY KITCHEN…WILL BE LOOKING FOR MORE..AGAIN THANKS FOR THE VARIETY AND QUALITY OF YOUR RECIPES.
I do believe in having salad diet once in a day either for lunch or dinner. Its really amazing and i like the idea of adding raisin. Raisin works as anti oxidant. I would be adding them too in my vegetables…
I loved your recipe, it’s good for my healthy diet tips
Thanks for sharing
GOD BLESS
Wow! My first experience with swiss chard! I’m sold! Thanks for a great idea
Made a half recipe of this for the hubby and me with a side of coconut (milk) rice. It was terrific. Thank you for sharing!
hi Susan. Our community garden had an abundance of swiss chard this weekend. This was a recipe I have been storing in my ‘try this recipe’ folder. It was delicious! Wonderful combination of flavors. Thank you Susan for your consistently delicious recipes. You have helped to make me a better cook for my family.