I love sautéeing greens in coconut oil; they caramelize a bit more than they would with just olive oil. Greens shrink a lot, so don’t be alarmed by the pre-cooking volume; but don’t throw away the stalks in this case; slice ‘em up and saute them with the onions for extra crunch. I add pine nuts and raisins at the end, but you could swap in any nuts and dried fruit you like…walnuts and dried cranberries, pecans and chopped dried apricots…you get the picture.
1 large bunch Swiss chard (12 to 16 ounces; rainbow chard is nice)
2 tablespoons olive oil (or more coconut oil)
2 tablespoons coconut oil (or more olive oil)
1 medium onion, diced
1 teaspoon salt, plus more to taste
5 cloves garlic, thinly sliced
¼ cup golden raisins
½ teaspoon chili flakes
+ splash chicken or vegetable stock (optional)
¼ cup lightly toasted pine nuts
1 small lemon
Honey-balsamic glaze’s food dictionary synonym: Amazing.
Garlic. Olive Oil. Spinach. Done.