Cherry & Hazelnut Chard Recipe

Name: Cherry & Hazelnut Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Pitted and halved Rainier Cherries; 2 tablespoons Olive Oil; 1 tablespoon Butter; 1 Small onion, thinly sliced; 1 Garlic clove, minced; 1-1/2 pounds Chard, torn into salad-sized pieces, ribs removed; 1/2 teaspoon Kosher salt; 1/4 teaspoon Freshly cracked black pepper; 1/4 teaspoon Freshly grated nutmeg; 1 tablespoon Balsalmic vinegar; 1 teaspoon Cherry liqueur; 1 Hard-boiled egg, finely diced; 1/4 cup Unsalted, roasted hazelnuts, rough chopped; Whole, stemmed cherries as garnish

Servings: persons

1 cup Pitted and halved Rainier Cherries
2 tablespoons Olive Oil
1 tablespoon Butter
1 Small onion, thinly sliced
1 Garlic clove, minced
1-1/2 pounds Chard, torn into salad-sized pieces, ribs removed
1/2 teaspoon Kosher salt
1/4 teaspoon Freshly cracked black pepper
1/4 teaspoon Freshly grated nutmeg
1 tablespoon Balsalmic vinegar
1 teaspoon Cherry liqueur
1 Hard-boiled egg, finely diced
1/4 cup Unsalted, roasted hazelnuts, rough chopped
Whole, stemmed cherries as garnish

1
Pit and halve cherries.
2
In a large saute pan heated on medium high heat, add olive oil and butter. Melt butter, and then reduce heat to medium. Place onions in pan and saute for 2 minutes until onions begin to wilt. Add cherries and cook one minute, and then add garlic and cook for one minute, stirring to prevent scorching. Add chard and sprinkle salt and pepper over chard. Toss chard and cook until wilted, approximately 2 minutes. Remove pan from heat.
3
Whisk Nutmeg, Balsamic vinegar and Cherry Liqueur together in a small bowl. Pour over chard mixture and gently toss. Note: If you use a sweeter cherry, eliminate Cherry Liqueur.
4
Transfer chard to a medium platter, mounding chard in the middle, and surrounding chard with a ring of chopped egg and chopped hazelnuts. Toss just before serving.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Pitted and halved Rainier Cherries, 2 tablespoons Olive Oil, 1 tablespoon Butter, 1 Small onion, thinly sliced, and more.

Yes, Cherry & Hazelnut Chard falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cherry & Hazelnut Chard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions