2000s Recipes + Menus
Swiss Chard with Raisins and Almonds
Serves4
- Active Time:20 min
- Start to Finish:30 min
February 2008
Toasted almonds contrast beautifully with sweet, tender raisins and earthy chard.
- 1/2 large onion, sliced lengthwise 1/4 inch thick (1 cup)
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon Spanish smoked paprika
- 2 pounds Swiss chard, center ribs discarded and leaves coarsely chopped
- 1/2 cup golden raisins
- 1/2 cup water
- 1/4 cup coarsely chopped almonds with skins
-
Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard in batches, stirring frequently, until wilted, then add raisins and water. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.
-
Cook almonds in remaining 1/2 teaspoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard.
- Keywords
- ruth cousineau,
- quick kitchen,
- vegetarian,
- vegan,
- nuts
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