Apple Chard Salad

• 2 lbs swiss chard (approximately)
• 5 tablespoons water
• 6 tablespoons cider vinegar or 6 tablespoons white wine vinegar
• 2 medium Red Delicious apples
• 1/2 cup olive oil
• salt and pepper
• 1/4 cup pecan halves

1. Wash and drain chard; trim off tips of stems and discard. Finely sliver remaining stems; also finely sliver leaves, but keep separate.
2. In a 5 to 6-quart pan, combine stems, 3 tablespoons water, and 1 tablespoon vinegar. Place on high heat and stir often until stems are crisp and lighter in color (3-4 minutes). Pour from pan into a bowl. (Stems may darken slightly on standing.).
3. Set aside 3 cups of the slivered leaves. Rinse pan and add 2 tablespoons water and remaining leaves; stir over high heat just until barely wilted, about 3 minutes. Pour from pan and lt cool.
4. Cut apples in quarters, core, and thinly slice. Reserve 4 slices for garnish, then cut remaining apple into thin slivers. Mix slices and slivers with 5 tablespoons vinegar and oil. To hold until next day, cover stems cooked leaves, raw leaves, and apples separately; chill.
5. To serve, mix stems, raw and cooked leaves, and slivered apples together n a bowl; season to taste with salt and pepper. Sprinkle salad with pecans and top with apple slivers. To transport, cover and carry in an insulated chest.

swiss chard, water, cider vinegar, red delicious apples, olive oil, salt, pecan halves

Taken from www.food.com/recipe/apple-chard-salad-491607 (may not work)