This sweet and crunchy apple cider braised rainbow chard is topped with juicy beets and crispy pistachios. It’s the perfect easy paleo or kept side dish for the holidays!

Hey friends! You did it — you made it to Friday! I feel like I narrowly made it to Friday after my “car vs Staples truck” debacle on Monday. My week has been pretty controlled by not having my own car anymore. I need to spend my weekend looking for a new car, since I’ve decided the Ubering thing isn’t going to fit my lifestyle. I doubt its easy to get an Uber at 5 AM when you want to go to the gym. Something just tells me that might be an issue…

I’m bad at staying in one place. So rather than become a depressed beached couch potato in the confines of my apartment, I’m going to chain my money to another car. Now it’s just a matter of finding said car. I’ve really wanted a compact SUV for a while now so my car can actually carry stuff when I need it to. I like being single and knowing how to maneuver the world on my own, and the little Jetta I had before (RIP)  just wasn’t working with that agenda. It couldn’t fit furniture or camping gear, and I’m not about to go find a boyfriend so I can use his truck for those things. No ma’am, Imma find an SUV instead.

This car problem is really throwing a wrench in my plans. I don’t want to go through the process of researching and getting a car since I’m supposed to be 100% focused on holiday food right now. I’m hosting a Baconsgiving for my coworkers and their spouses next week, and I was planning on staying solely focused on that all weekend. I don’t have time for this car nonsense when bacon is on the line! I’ve changed the dessert I’m making three times now, but I’m having remorse and thinking I might need to just make all three desserts. Clearly thats more important than anything else in my life.

Not only do I need to cook this Baconsgiving, but I also need to be ready to cook Thanksgiving dinner, and then have all of my Christmas recipes done and photographed so I can go home to CT for Christmas. Why can’t real life stop from October to December so we can all worry about food? Who made that decision anyways? The nerve.

Anyways, have you had chard yet? I used to think it was a vegetable meant solely for lettuce wrapped deli meat. Turns out, Swiss chard is awesome when it’s cooked! And it cooks up nice and quick for an easy side dish. I love when that happens. You go, Swiss chard. You go.

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Cider Braised Rainbow Chard with Beets and Pistachios

PREP TIME 10 minutes

COOK TIME 1 hour 15 minutes

TOTAL TIME 1 hour 25 minutes

INGREDIENTS

• 1 tbsp coconut oil
• 1 garlic clove minced
• 2 medium/large beets or 4-5 small beets, (alternatively, use a package of pre-cooked Love Beets and skip to step 3)
• 2 tbsp apple cider vinegar
• 2 bunch rainbow chard cleaned and sliced
• 1/2 cup apple cider
• 1/4 cup pistachios

INSTRUCTIONS

1. Place beets in a large saucepan and cover with water and bring to a boil. Reduce to a simmer for cook for 45 minutes. Rinse the beets under cold water until cool enough to hold. Remove from skins and cut into 1 inch pieces.
2. Place a large skillet over medium heat.
3. Add coconut oil and minced garlic and saute for 2 minutes.
4. Add beets and cook covered, stirring occasionally for for 7-8 minutes.
5. Add chard and apple cider vinegar and cook for 2-3 minutes, while chard wilts.
6. Pour in apple cider and reduce heat to low. Simmer covered for 15-20 minutes.
7. Remove from skillet and top with pistachios. Serve and enjoy!