Bitter and flavourful Swiss chard is an excellent match for caramelized onions and apples in this delicious side that is paleo, AIP, Whole30 compliant and vegan.
It wasn’t until a couple years ago that I began eating Swiss chard stems! It’s really wild to think about how much precious, food I was unknowingly wasting! Thankfully, I have come to learn that the stems are both edible and super delicious. They also add such a bright, beautiful colour to dishes.
This recipe is favourite in my household. Trust me when I say that cooking the onions low and slow is worth the wait. Together with the apple, they lend the perfect amount of natural sweetness to compliment the bitter chard. Fresh herbs and a bit of coconut aminos and balsamic vinegar tie this beautiful dish together.
Here are the main ingredients in this recipe:
- swiss chard – you can use rainbow chard, green chard, any variety of chard!
- yellow onions – these really make this dish pop! They’re caramelized low and slow to create the most amazing flavor in this dish
- apples – any variety works, but my preference is Granny Smith
- coconut aminos and balsamic vinegar – together these create the perfect balance of sweetness and acidity that beautifully complements the apples, chard and onions
- fresh basil and thyme – these herbs add even more flavor to this already layered dish. You can substitute dried herbs if that’s what you have on hand
Swiss Chard with Apples Recipe FAQs
I’m short on time, can I skip caramelizing the onions?
Yes! I’ve made this dish tons of times without caramelizing the onions. It will still taste good, but definitely doesn’t compare to the depth of flavour that cooking the onions low and slow provides.
What if I don’t have coconut aminos?
Coconut aminos isn’t essential to this recipe so you could always omit it and/or double the amount of balsamic vinegar.
Can I use a different green?
This recipe is delicious with a number of leafy green vegetables like kale, collard greens, mustard and beet greens. If you live in North America you can take advantage of a number of these spring greens that are currently in season. Besides Swiss chard, keep your eye out for things like local spinach, arugula, Tatsoi and watercress.
If you loved this recipe I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Looking for more AIP Veggie Side Dishes?
- AIP Swiss Chard Gratin
- Grilled Cauliflower Steaks
- Grilled Asparagus with Orange
- AIP Sautéed Tatsoi Flowers