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.