I am quite passionate about my salads, though I never had one turned into a single course meal before. This recipe is as healthy as they come, with three different greens that I personally never mixed into a salad before and most interesting, it is served warm.
This was a first for me, we don’t usually eat raw Swiss chard or kale, unless I use them in a soup or something similar. They are a bit too weird for my taste, but cooked made a whole lot of difference.
I never had a warm salad before either, I think, so this was another novelty but it was better than I thought it would be. Of course, topping up with roasted almonds and golden raisins (family favourite), came like the next obvious choice and if it was good before, became absolutely divine after that. We pretty much stuffed our faces with the whole damn salad and that was lunch for us. I hope you guys enjoy it too.
- 1 tbsp olive oil
- 1 large onion, halved and thinly sliced
- 1 large garlic clove, thinly sliced
- 1 bunch Swiss chard, stems chopped and leaves coarsely chopped
- 1½ cups kale, coarsely chopped
- 1½ cups baby spinach, lightly packed
- ½ cup golden raisins
- 1 tbsp balsamic vinegar, unflavored
- 1-2 tbsp almonds, slivered and toasted
- In a large nonstick skillet heat oil over medium heat for 1 minute. Add onion and garlic. Reduce heat to medium-low and stir 15-20 minutes or until onions caramelize. Transfer caramelized onions to a plate and set aside.
- Return skillet to medium-high heat. Add chard stems; cook and stir 2 minutes or just until wilted. Remove skillet from heat; return caramelized onions to skillet and stir to combine.
- In a large bowl combine chard mixture, spinach, raisins and vinegar; toss. Sprinkle with almonds and serve.