Recipe by: Maya Eid
Serves: 2
Prep Time: Quick & Easy


1 swiss chard

2 tablespoons extra virgin olive oil

2 teaspoons extra virgin olive oil

1 tablespoon natural liquid honey

2 shallots

2 tablespoons pulp-free orange juice

1 teaspoon apple cider vinegar

1 navel oranges

0.25 cup pecans, toasted and chopped

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Prep: Thinly slice the shallots. Peeled and segment orange.


1. Mix together 2 tablespoons olive oil, honey, apple cider vinegar, and orange juice in a small bowl. Set aside.

2. Cut the stems out of the chard leaves. Cut the leaves into ¼ inch wide ribbons and slice the stems (on the diagonal if you like); keep the leaves and stems separate.

3. In a medium skillet heat up 2 teaspoons of olive oil on low-medium heat. Add the chard stems and centres and sauté until softened, 3-4 minutes. Add the leaves and pour half of the dressing over them. Sauté until leaves are wilted and tender, 2-3 minutes. Add the orange pieces and cook for a minute until warm.

4. Turn off the heat and add the rest of the dressing, tossing lightly to combine. Move chard to a bowl or plates and top with pecans. Salt and pepper if desired.