This year my husband and I joined the Full Plate Collective, a multi-farm cooperative CSA in Ithaca, NY. It has been absolutely wonderful so far with an abundance of leafy greens like kale, baby red Russian kale, lettuce, arugula, Swiss chard, radishes, turnips, and more.
At some point in the “leafy greens” portion of the CSA season every year, I start to feel a bit like a rabbit. Leafy greens are loaded with vitamins, minerals, fiber, and tons of other phytonutrient goodness. . . I know that! So, I am constantly devising creative new recipes to make them taste super delicious and a little bit different than the last meal we ate. This recipe stemmed from an over-abundance of rainbow Swiss chard in our fridge and was devoured by guests at a recent BBQ. It is quick and easy to make and is loaded with real food nutrition. Give it a try. . . you’ll be glad you did!
Swiss Chard Salad with Cranberries and Walnuts
Yield: about 6 servings
Prep time: 10 minutes
1 bunch rainbow chard
5 scallions, green and white parts, chopped
5 radishes, sliced
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar (the thick, sweet, good stuff!)
1/2 teaspoon sea salt
1/2 teaspoon black pepper, ground
1/3 cup dried cranberries
1/3 cup walnuts, chopped and toasted
1/4 cup feta cheese (optional)
- Wash the chard in a large bowl or cold water. Dry thoroughly. Remove the stems. Cut leaves into 1 inch pieces. Slice stems in half then into 1/2 inch pieces.
- In a large bowl, combine the chard, scallions, and radishes.
- In a small bowl, whisk together the EVOO, balsamic vinegar, salt, and pepper. Pour dressing over the greens and massage gently with your hands for about 30 seconds to wilt the chard.
- Gently toss in the cranberries, toasted walnuts, and feta cheese (if you’re using it).
- Serve and enjoy!