1 swiss chard
2 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
1 tablespoon natural liquid honey
2 tablespoons pulp-free orange juice
1 teaspoon apple cider vinegar
1 navel oranges
0.25 cup pecans, toasted and choppedShop this recipe
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.