Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.
Recipe information
Yield
6 to 8 Servings
Ingredients
½
cup dry Sherry
½
cup raisins
2
tablespoons olive oil
½
cup sliced almonds
4
cloves garlic cloves, thinly sliced
4
bunches Swiss chard, center ribs and stems removed, leaves cut into 2” pieces (about 16 cups)
1
Fresno chile or red jalapeño, seeded, thinly sliced
1
tablespoon finely grated lemon zest
2
teaspoon (or more) fresh lemon juice
Kosher salt and freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Bring Sherry and raisins to a simmer in a small saucepan. Remove from heat; let cool.
Step 2
Heat oil in a large heavy pot over medium-high heat. Add almonds and cook, stirring frequently, until just beginning to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute more. Add chard by handfuls to pot, tossing to wilt between additions, and cook until tender, about 4 minutes.
Step 3
Add raisins with soaking liquid, chile, lemon zest, and 2 tsp. lemon juice. Season with salt, pepper, and more lemon juice, if desired, and toss to combine.
Nutrition Per Serving
8 servings
1 serving contains:
Calories (kcal) 150
Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 0
Carbohydrates (g) 17
Dietary Fiber (g) 3
Total Sugars (g) 10
Protein (g) 3
Sodium (mg) 450