Swiss Chard with Raisins and Almonds
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 2 tablespoons olive oil
- 1/2 cup raisins
- 1/2 cup sliced almonds
- 1 tablespoon finely grated lemon zest
- 1/2 cup dry sherry
- 4 garlic cloves, thinly sliced
- kosher salt, freshly ground pepper
- 4 bunches swiss chard, center ribs and stems removed, leaves cut into 2" pieces (about 16 cups)
- 1 fresno chile or red jalapeã±o, seeded, thinly sliced
- 2 teaspoons (or more) fresh lemon juice
- Carbohydrate 19 g(6%)
- Fat 7 g(10%)
- Fiber 5 g(20%)
- Protein 6 g(12%)
- Saturated Fat 1 g(4%)
- Sodium 605 mg(25%)
- Calories 148
Preparation Bring Sherry and raisins to a simmer in a small saucepan. Remove from heat; let cool. Heat oil in a large heavy pot over medium-high heat. Add almonds and cook, stirring frequently, until just beginning to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute more. Add chard by handfuls to pot, tossing to wilt between additions, and cook until tender, about 4 minutes. Add raisins with soaking liquid, chile, lemon zest, and 2 teaspoons lemon juice. Season with salt, pepper, and more lemon juice, if desired, and toss to combine.
Preparation Bring Sherry and raisins to a simmer in a small saucepan. Remove from heat; let cool. Heat oil in a large heavy pot over medium-high heat. Add almonds and cook, stirring frequently, until just beginning to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute more. Add chard by handfuls to pot, tossing to wilt between additions, and cook until tender, about 4 minutes. Add raisins with soaking liquid, chile, lemon zest, and 2 teaspoons lemon juice. Season with salt, pepper, and more lemon juice, if desired, and toss to combine.
