This recipe is based on one from a back issue of Cook’s Illustrated. I love the sweet golden raisins with the slightly salty & spicy greens, topped with rich toasted almonds.
When you’re toasting the almonds, you might as well toast a whole tray-full of them. They make such great snacks and toppings for salads and other vegetable dishes!
1 tablespoon olive oil
1 medium onion, minced
2 pounds fresh Swiss chard, cleaned and stemmed (do not dry)
sea salt or kosher salt
2 medium cloves garlic, minced
½ teaspoon red pepper flakes
½ cup golden raisins
½ teaspoon grated lemon zest, from 1 lemon
¼ cup almonds, toasted in a 350 degree oven for 15-20 minutes
1. Wash the chard and cut the stems off each leaf. Holding the stems in a bundle, cut them into ½-inch slices. If the leaves are large, slice them into 1-inch wide ribbons, but if they are small, you can leave them whole. Drain the leaves, but don’t dry them.
2. Heat oil in a large sauté pan. Add onion and ½ teaspoon of salt, sauté for a minute or two until starting to soften, then add the chard stems. Cook until stems are tender and onion is cooked. How long this takes will depend on the age of the chard. If the pan is drying out before the stems are tender, just add a bit of water to steam them and finish cooking them.
3. Add the red pepper flakes and garlic, and when garlic is fragrant (after a minute or two), add raisins and wet greens. Cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover, season to taste with salt and add lemon zest. Cook over high heat until some of the liquid evaporates, and greens are completely tender. Top with almonds and serve.