Roughly chop the walnuts and dry-roast in a frying pan.
Wash the Swiss chard and separate the stalk from the leaves while still wet. Cut the stalk into 1 cm pieces and cut the leaves into 3 cm pieces.
Heat a frying pan over medium-high heat and add the olive oil. Cook the garlic until fragrant. Add the chard stalk and cook for about 2 minutes.
Lower the heat to medium-low. Add the chard leaves and the dried cranberries. Cover with a lid. Steam until the leaves become tender (about 5 minutes).
Take off the lid and cook off the excess moisture. Pour in the balsamic vinegar and mix in the walnuts. Season with salt and pepper to finish.
Story Behind this Recipe
I looked at various recipes and combined parts of each to make my own version. If someone you are serving has an aversion to or is allergic to nuts, place the walnuts in a separate dish for others to use them as topping.
Step 1: Swiss chard has a very strong flavor, so I recommend a vinegar that has some punch, like balsamic. I sometimes use red wine vinegar. Step 2: If you don't have dried cranberries, you can use raisins.