Eat Your Greens! Rainbow Chard With A Maple-Vinegar Drizzle

• 1/3 cup raw, unsalted cashews
• 2 pounds rainbow chard, washed and ends trimmed
• 2 tablespoons olive oil
• 1/2 large red onion, chopped
• 1/4 teaspoon smoked paprika
• 1/2 cup golden raisins
• 1/2 cup low sodium vegetable stock
• Kosher salt and/or ground black pepper
• 1 tablespoon pure maple syrup
• 1 tablespoon Sherry vinegar

1. Using a small dry skillet, toast the cashews over medium heat, stirring until toasted, about 3 to 5 minutes. When cooled, roughly chop and set aside.
2. Take the chard and remove center ribs with a sharp knife. Cut the ribs into 1/2-inch pieces and set aside. Coarsely chop the chard leaves and set aside.
3. Using a large, heavy-bottomed pot, heat the oil. Add the onion, paprika, and chard rib pieces. Cook over medium heat for 5 minutes.
4. Add the chard leaves and cook, stirring, until leaves wilt, about 3 minutes.
5. Add the raisins and stock, cover and cook over medium-low heat for 5 minutes, stirring once or twice.
6. Transfer the chard to a serving dish. Add the maple syrup and vinegar. Toss. Top with toasted cashews and serve.

cashews, chard, olive oil, red onion, paprika, golden raisins, vegetable stock, kosher salt, maple syrup, sherry vinegar

Taken from food52.com/recipes/16678-eat-your-greens-rainbow-chard-with-a-maple-vinegar-drizzle (may not work)