Caramelized Onion, Raisin, and Maple-Roasted Walnut Dark Leafy Greens Salad
Servings: 4
Cooking Time: 50 Minutes
Ingredients
- 2 bunches Swiss chard or kale, washed
- 1/4 cup chopped California walnuts
- 1 teaspoon maple syrup
- Salt
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, peeled, quartered and thinly sliced
- 1 clove garlic, finely chopped
- A pinch of red pepper flakes
- 1/3 cup raisins or currants
- 2 tablespoons water
- 1 teaspoon lemon zest
Instructions
- Remove the tough stems from the Swiss chard or kale. (Although chard stems are fibrous, they are flavorful and can be reserved for another dish.) Tear or cut the leaves into 2.5–5 cm pieces. When lightly packed, you should have about 6–8 cups. Transfer the prepared greens to a bowl of cold water.
- Preheat the oven to 180°C. In a bowl, toss the walnuts with the maple syrup and a pinch of salt. Spread the walnuts on a small baking sheet and bake for about 10 minutes, stirring once or twice, until lightly toasted and fragrant. Let cool at room temperature.
- Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and 1/4 teaspoon salt. Cook, stirring frequently, for 3–5 minutes until the onions begin to soften. Reduce the heat and cook gently for about 20 minutes, stirring occasionally, until the onions are fully softened and caramelized in spots.
- When the onions are caramelized, add the garlic and red pepper flakes, stirring for about 30 seconds until fragrant. Add the raisins and stir for another 30 seconds. Add the water and quickly stir to deglaze the flavorful bits from the bottom of the pan.
- Add the greens to the pan by the handful, lifting them from the water. Add 1/4 teaspoon salt and stir. Bring to a simmer and cook over medium heat for about 10 minutes, until the greens are tender and most of the liquid has evaporated. Stir in the lemon zest.
- Transfer the greens to a serving plate or bowl and sprinkle with the maple-roasted walnuts.