- 1 bunch chard (10 to 12 large leaves)
- 3 tablespoons olive oil
- 1/4 cup chopped hazelnuts
- 2 tart apples, such as Pink Lady or Honeycrisp, cored and chopped
- 1 tablespoon balsamic vinegar, or more to taste
- Salt and pepper, to taste
Remove center stems from chard leaves and slice into thin slices to be added to the pan. Chop chard leaves into large pieces (about 2-inch squares).
Heat oil in a large sauté pan over medium heat and add hazelnuts. Cook for about 1 minute to toast. Add apples and cook for 1 minute more. Toss in chard and stem pieces and stir-fry until heated through and chard takes on a bright jade color. (You may need to add a few teaspoons of water or apple cider if the pan is too dry.) Season with balsamic vinegar, salt and pepper.
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