Apple, Cinnamon & Rainbow Chard

Serves: 4


1 (12 ounce) bag Cut `N Clean Greens Rainbow Chard
1/4 cup walnuts, toasted
2 tablespoon butter
1 onion, sliced into half-moons
1 Golden Delicious apple, peeled, cored and sliced
1/4 teaspoon cinnamon
1 teaspoon brown sugar
Pinch of freshly grated nutmeg
Pinch of ground allspice
Salt and pepper
3 tablespoons water
salt and pepper to taste


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.

Popular vegetable substitutions include: Beet Greens or Euro Greens or Organic Garden Greens or Rainbow Chard

Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah,

Surprising cinnamon, nutmeg and allspice flavor a chard and apple side dish