Sauteed Swiss Chard with Shallots and Almonds

1. 1

   Prepare the Swiss chard by stripping the leaves from the stems with a knife.

2. 2

   Slice the stems on a slight diagonal about 1/2 inch thick.

3. 3

   Loosely arrange the leaves and chop into large pieces.

4. 4

   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.

5. 5

   Pour them out of the pan to stop them from cooking and set aside.

6. 6

   Heat the olive oil in the same skillet and increase the heat to medium high.

7. 7

   Add the shallots and chard stems and cook, stirring frequently, until soft and browned, about 6 minutes.

8. 8

   If the skillet begins to brown too quickly, add 1 to 2 tablespoons water.

9. 9

   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.

10. 10

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

11. 11

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

* Per serving · 4 servings · Values may vary.