Best Swiss Chard With Raisins And Almonds Recipes

Swiss Chard with Raisins and Almonds image

Provided by Vickie Parks @Northwestgal

Number Of Ingredients 10

1/2 cup(s) dry sherry
1/2 cup(s) raisins
2 tablespoon(s) olive oil
1/2 cup(s) sliced almonds
4 clove(s) garlic, thinly sliced
4 bunch(es) swiss chard, center ribs and stems removed and cut into 2-inch pieces (about 16 cups)
1 large fresno chile or red jalapeño pepper, seeded and thinly sliced
1 tablespoon(s) finely grated lemon zest
2 teaspoon(s) fresh lemon juice, or more if needed
- salt and pepper, to taste

Steps:

Bring Sherry and raisins to a simmer in a small saucepan. Remove from heat; let cool.
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.
Add raisins with soaking liquid, chile (or pepper), lemon zest, and 2 teaspoons lemon juice. Season with salt, pepper, and more lemon juice, if desired, and toss to combine.

Swiss Chard and Golden Raisins image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 1/2 pounds (the average weight of 2 bundles) red Swiss chard
1 1/2 tablespoons (1 1/2 turns around the pan in a slow stream) extra-virgin olive oil
1/8 pound, 2 slices, pancetta or bacon, chopped
1 small yellow skinned onion, chopped
1/4 cup (2 handfuls) golden raisins
14 ounces chicken stock or broth
Coarse salt
1/8 teaspoon nutmeg, a couple pinches ground or equivalent of freshly grated

Steps:

Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.