Chard and Cashew Saute

Category: 
Gluten-free, Casein-free, Soy-free, Egg-free, Peanut-free, Shellfish-free, Blood-Sugar Control/Low Glycemic, SCD-Specific Carbohydrate, Grain-free, Sugar-free, Vegetables, Nightshade-free
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For some people, chard is better tolerated than spinach, although not quite as tasty (in my opinion.) This is a simple way to add a little 'pizzazz' to chard. Original recipe is by www.paleoplan.com

Chard and Cashew Saute

Ingredients

For 2 Dozen(s)

Recipe

  • 4 stalks (approximately) Chard
  • 1/2 cup(s) Cashews
  • 1 tablespoon(s) Bacon grease, Coconut oil or Lard
  • 1/4 teaspoon(s) Sea salt
  • 1/8 teaspoon(s) Black pepper

Chard and Cashew Saute Directions

  1. Wash Chard and remove tough stems.
  2. Heat a large skillet over medium high heat and add oil.
  3. Cut chard into approximate 1/2 inch strips.
  4. Add chard and cashews to the skillet when it is hot.
  5. Saute for just a few minutes until the leaves begin to wilt.
  6. Season with salt and pepper to taste.  Serve warm.

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