Sauteed Swiss Chard with Shallots and Almonds

Lots of textures in this really simple dish. We cook the chard stems first, since they need a little more time than the leaves to get tender[ (but not too long, so they retain some bite). Then we stir in the leaves, a fistful at a time, until tender. We top the chard with crunchy almonds and a drizzle of olive oil, which gives it a silky finish. If you have some on hand, toss in some dried cherries for a sweet note.]

Total Time:
25 min
10 min
15 min

4 servings

  • 1 1/4 pounds Swiss chard
  • 1/3 cup slivered almonds
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 large shallots, thinly sliced
  • Kosher salt
  • 1 tablespoon or more cider vinegar
  • Prepare the Swiss chard by stripping the leaves from the stems with a knife. Slice the stems on a slight diagonal about 1/2 inch thick. Loosely arrange the leaves and chop into large pieces.

  • Toast the almonds in a large skillet over medium heat without oil, shaking the pan occasionally, until the almonds are lightly browned and aromatic, 3 to 4 minutes. Pour them out of the pan to stop them from cooking and set aside.

  • Heat the olive oil in the same skillet and increase the heat to medium high. Add the shallots and chard stems and cook, stirring frequently, until soft and browned, about 6 minutes. If the skillet begins to brown too quickly, add 1 to 2 tablespoons water. Add a handful of the chard leaves and a little salt, stirring until they wilt; continue adding leaves, seasoning lightly and wilting, until all the leaves are wilted.

  • Transfer to a serving platter, drizzle with the vinegar and some additional olive oil, top with the almonds and serve.

  • 6th ingredient - dried cherries, golden raisins, diced apricots

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    This recipe is featured in:

    Summer Produce Guide