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
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
Directions

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

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Sformato Alle Erbe: Swiss Chard Custard

    Recipe courtesy of Mario Batali