Chard Salad, Fennel, Pistachios

1 bunch of Swiss chard, coarsely chopped leaves, stems sliced ​​
1 tbsp. olive oil
1 cup thinly sliced ​​fennel
2 tbsp. chopped dill
1 tbsp. apple cider vinegar
¼ tsp. black pepper
¼ tsp. salt
¼ cup chopped pistachios, lightly toasted

Heat olive oil in a large skillet over medium-high heat. Add the swiss chard stems and leaves and cook, stirring often, until wilted – about 3 minutes. Remove from the heat and place in a large bowl.

Add the rest of the ingredients except the pistachios to the bowl and mix well.

Divide evenly between 2 plates and garnish with toasted pistachios.

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