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