Swiss Chard With Raisins And Almonds
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
54
Spice
36
Sweetness
40
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Sherry (dry)1 cup
Raisin2 tbsps
Olive Oil1 cup
Almond (sliced)1 tbsp
Lemon Zest (finely grated)2 tsps
Lemon Juice (or more fresh)Directions:
1
Bring Sherry and raisins to a simmer in a small saucepan
2
Remove from heat; let cool
3
Heat oil in a large heavy pot over medium-high heat
4
Add almonds and cook, stirring frequently, until just beginning to brown, about 2 minutes
5
Add garlic and cook, stirring, until fragrant but not browned, about 1 minute more
6
Add chard by handfuls to pot, tossing to wilt between additions, and cook until tender, about 4 minutes
7
Add raisins with soaking liquid, chile, lemon zest, and 2 teaspoons lemon juice
8
Season with salt, pepper, and more lemon juice, if desired, and toss to combine
9
Bring Sherry and raisins to a simmer in a small saucepan
10
Remove from heat; let cool
11
Heat oil in a large heavy pot over medium-high heat
12
Add almonds and cook, stirring frequently, until just beginning to brown, about 2 minutes
13
Add garlic and cook, stirring, until fragrant but not browned, about 1 minute more
14
Add chard by handfuls to pot, tossing to wilt between additions, and cook until tender, about 4 minutes
15
Add raisins with soaking liquid, chile, lemon zest, and 2 teaspoons lemon juice
16
Season with salt, pepper, and more lemon juice, if desired, and toss to combine