Ingredients:
1 bunch chard, washed and dried
3 tablespoons olive oil
¼ cup chopped raw walnuts
2 tart apples, such as Pink Lady, cored and chopped
1 tablespoon balsamic vinegar
Salt and pepper
Directions:
Remove the center stems from the chard leaves and slice into thin slices. Chop the chard leaves into 2-inch pieces.
Heat the oil in a large sauté pan over medium heat and add the walnuts. 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 color. Season with balsamic vinegar, salt and pepper. Serves 4