Tuesday, January 29, 2008
Swiss Chard with Raisins and Almonds
Bill spotted this recipe in Gourmet Magazine and we ended up making it for dinner two nights in a row. Mmmmmm...greens...We halved the amount of swiss chard originally called for, and added a little extra spice. (Photo by Ruth Cousineau)
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
1/4 teaspoon cumin
salt and pepper to taste
1 lb Swiss chard, center ribs discarded and leaves coarsely chopped
1/2 cup golden raisins
1/4 cup water
1/4 cup coarsely chopped almonds with skins
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.
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.