Toast walnuts on a cookie sheet by placing them in a 350- degree oven for 7 minutes. Remove from oven and set aside. Turn oven off.
In a large skillet, heat butter over medium heat. Add onion to skillet and saute for about 1 minute. Add apple slices and saute until tender and golden, adjusting the heat so it does not burn. Add Rainbow Chard, cinnamon, brown sugar, nutmeg, allspice and a pinch of salt and pepper along with 2-3 tablespoons of water. Fold the chard gently into the mix and cook over medium heat for about 10 minutes. Stir occasionally. Garnish with toasted walnuts. Serve hot.
Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah, vcfoto.com