Friday, January 1, 2016

Swiss Chard with Raisins and Almonds


    • 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


    1. 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.
    2. Cook almonds in remaining 1/2 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard.

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