Swiss Chard with Crisp Apples

Ingredients

• 1 tablespoon apple cider vinegar 
• 1 tablespoon coconut aminos 
• 1 large onion chopped
• 0.3 cup raisins 
• 2  apples red cored crisp chopped (such as Honeycrisp)
• 8 servings pepper black freshly ground to taste
• 2 bunches swiss chard ( 1 pound 12 ounces)

Equipment

• bowl
• frying pan
• wok
• dutch oven

Directions

1. Place the raisins in a small bowl and pour enough hot water on them just to barely cover. Set aside.
2. Cut the stems off of the chard. Trim and discard the bottoms of the stems if they’re dry, and chop the stems into 1/4-inch slices. Set the sliced stems aside.
3. Cut the leaves in half lengthwise and then slice into 1/2-inch strips. Keep the sliced leaves separate from the stems.
4. Heat a deep, non-stick dutch oven or wok.
5. Add the onions and cook, stirring, until they begin to brown. (If necessary, add water a tablespoon at a time to prevent sticking.)
6. Add the chard stems and apples and cook for another 2 minutes.
7. Drain the raisins, reserving the water.
8. Add the raisins and the chard leaves to the pan and stir well.
9. Add 1 tablespoon of the raisin water to the pan and cover tightly. Stirring every minute or two, cook until the chard is tender, about 6 minutes.
10. Remove the lid and cook briefly to boil off any excess moisture.
11. Remove from the heat, stir in the soy sauce and apple cider vinegar, and add salt and pepper to taste.
12. Serve hot.