Chestnut and Apple Casserole With Swiss Chard and Cranberry Granola

• 1/4 cup (1 ounce) pine nuts
• 1/4 cup (1 ounce) almonds, blanched
• 1/4 cup (1 ounce) oats
• 1/2 cup (2 ounces) dried cranberries, cut into small pieces
• 2 tablespoons Italian parsley, chopped
• 1 sprig fresh thyme leaves, chopped
• Zest and juice from 1 lemon
• 1/2 clove garlic, crushed
• Pinch cayenne pepper
• 2 tablespoons extra virgin olive oil
• Salt
• Black pepper
• 1/4 cup olive oil, divided
• 4 tablespoons unsalted butter, divided
• 1 pound chestnuts, raw, frozen and peeled
• 4 cups vegetable stock, divided
• Salt
• Black pepper
• 1 pound gala apples (about 3 medium)
• 1 bunch green Swiss chard
• Lemon juice, squirt
• 1/2 pound white pearl onions

1. Make the cranberry granola.
2. Toast nuts and oats on a cookie sheet in a 375 degree Fahrenheit oven until golden brown.
3. Allow to cool and coarsely chop.
4. Cut dried cranberries into small pieces.
5. In a mixing bowl, combine cranberries, parsley, thyme leaves, lemon zest and juice, garlic, cayenne pepper and 2 tablespoons olive oil.
6. Season with salt and pepper to taste.
7. Add nuts and oats.
8. Spread mixture on a cookie sheet and bake in 250 degree oven for 30 minutes.
9. Meanwhile, prepare the casserole.
10. In a saute pan, heat 2 teaspoons olive oil and 1 tablespoon butter until the butter is golden brown.
11. Add frozen chestnuts and roast for 5 minutes.
12. Add 2 cups vegetable stock, and salt and black pepper to taste.
13. Cook for 10 minutes over medium heat until tender and the chestnuts have absorbed most of the liquid
14. Peel and core apples and cut each into four pieces.
15. In a saute pan, heat remaining butter and saute apples until lightly caramelized.
16. Cut green leaves from the Swiss chard, wash and reserve.
17. Peel white skin off of the Swiss chard stems and keep stems in water with lemon juice.
18. Cut stems in strips and saute stems and leaves with most of remaining olive oil.
19. Cover with remaining 2 cups vegetable stock and cook until tender, about 15 minutes.
20. Peel onions, season with salt and pepper to taste and place in saute pan.
21. Add water until onions are just covered.
22. Cook until the onions are tender and all of the liquid has been absorbed.
23. in a pot, combine chestnuts, apples, Swiss chard, pearl onions and remaining cooking liquids.
24. Heat and check seasonings.
25. Finish with a drizzle of olive oil.
26. Serve in a bowl topped with cranberry granola.

nuts, almonds, oats, cranberries, italian parsley, thyme, lemon, clove garlic, cayenne pepper, extra virgin olive oil, salt, black pepper, olive oil, unsalted butter, chestnuts, vegetable stock, salt, black pepper, gala apples, green swiss chard, lemon juice, white pearl

Taken from cooking.nytimes.com/recipes/1015093 (may not work)