wilted swiss chard salad

Hello lovelies!  Today I come to you from Las Vegas. That's right. Over the weekend I took a nice long trip, and I sure mean long to Las Vegas. I have all sorts of things to tell you about our adventure but before I get started on all things gluttonous I thought I would give you a salad.

This salad is a favorite. I love it even when the thought of salad is not so enjoyable. Fresh greens with some sweetness from raisins and honey. Topped with steak to please the men in your life.  But don't get me wrong though the steak is for me too.

As the weather heats up feel free to make the steak on the grill.  We did that for these pictures. I think the grilling adds even more flavor for this dish.

My body is craving something like this right now. I will be sure to put this on the list for when I get back. You should too.

Wilted Swiss Chard Salad

by Emily Morris, apdated from Rachel Ray

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: entree salad

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Ingredients (serves 4)

• 2 lemons
• 1 tablespoon olive oil
• 1 pound beef chuck eye, top sirloin or flank steak
• Salt and pepper
• 1 large clove garlic, minced
• 1/4 cup golden raisins
• 1 teaspoon honey
• 12 ounces rainbow chard, stems thinly sliced crosswise and leaves sliced into very thin ribbons

Instructions

Slice off the sides of each lemon to form 4 flat wedges; reserve for garnishing. Squeeze 2 tbsp. juice from the lemons; reserve.

In a large skillet, heat the olive oil over medium-high heat. Season the steak and cook, turning once, to desired doneness, 4 to 8 minutes for medium-rare, depending on the thickness. Remove the skillet from the heat; reserve. Transfer the steak to a cutting board with a moat to collect juices; let rest for 5 minutes.

In the reserved skillet, cook the garlic and reserved lemon juice over medium heat for 30 seconds. Remove from the heat and stir in the raisins and honey.

Place the chard in a large bowl. Slice the steak on an angle into thin slices, reserving any juices. Transfer the juices to the sauce in the skillet and cook over medium heat until just beginning to bubble. Pour the sauce over the chard; toss to coat.

Divide the chard among plates; top with the sliced steak. Serve with the reserved lemon wedges for squeezing.

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