As seen on Chef AJ Live!


Serves 4

Takes 20 minutes

Vegan, gluten free, oil free, side dish


1/2 onion, chopped
1/2 cup toasted walnuts
2 bunches Swiss chard, rinsed but not dried. Leaves and stems sliced into ribbons
½ cup Laura Ann’s LO-FI Cherry Fruit Spread 

3 tablespoons balsamic vinegar ( I used California Balsamic’s White balsamic)

Freshly ground black pepper


  1. In a dry cast-iron skill, add the onion and walnuts and toast lightly until the nuts are browned and the onion is slightly softened. 
  2. Add the Swiss chard (ribbons and sliced stems) and continue to cook, stirring the chard, for about 2 minutes. 
  3. In a small bowl, thin the cherry spread with the vinegar and season with pepper. Continue to sauté for another 3 minutes until the chard is wilted. 
  4. Add the LO-FI Cherry Fruit Spread and stir to coat.
  5. Remove the pan from the heat, season with pepper and serve immediately.
**Make sure to use Rainbow chard for this recipe so you get some of the vibrant colors. This is also delicious with shredded Brussels Sprouts


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