by Sarah Steimer
- 1 bunch of Swiss chard (or ruby chard, rainbow chard, etc.), stems removed and cut into 2-inch pieces
- 2 1/2 tablespoons dry sherry (I wasn’t running back out, just used a red wine I had sitting around)
- 2 tablespoons raisins
- 2 tablespoons sliced or chopped almonds
- 1-2 garlic cloves, thinly sliced
- 1/2 jalapeno or Fresno chili, seeded and diced
- 1 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- salt and pepper
Place the sherry and raisins in a small saucepan and bring to a simmer. Remove from the heat and let cool.
Heat about 1-2 teaspoons olive oil in a large pan. Add the almonds to the pan and let brown, stirring frequently. Add the garlic and cook until fragrant, only about 1 minute.
Add the chard about one handful at a time, letting each batch wilt. Cook until tender, about 3-4 minutes.
Add the jalapeno or chile, lemon zest, lemon juice, raisins and sherry. Season with salt and pepper. Toss to combine.
Recipe adapted from: Bon Appetit
*This month, on the border of winter and spring, we’re celebrating one of the season’s most varied, nutrient-rich and energizing types of produce: greens. Click here to see all of our Wilted recipes.