2 tsp olive oil, divided
1/2 onion, cut in half and sliced into 1/2 inch wide strips
1 clove garlic, minced
1 granny smith apple, peeled, cored, and cut into thin slices
3 cups rainbow chard including stems cut into strips
1 tbsp lemon juice
3 tbsp candied walnuts
1/4 cup dried cranberries
1. Heat 1 tsp of olive oil in a large nonstick skillet. Add the onion. Cook over medium heat until softened, 4-5 minutes.
2. Add the garlic and apple. Cook until apple has softened and garlic is fragrant, another 4-5 minutes.
3. Add the remaining olive oil, chard, and lemon juice. Cook, stirring occasionally, until chard is wilted.
4. Remove from heat and add walnuts and cranberries. Stir to distribute. Serve warm.