Sauteed Swiss Chard with Shallots and Almonds

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    183 calorie
  • Fat

    15 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    0 milligrams
  • Sodium

    425 milligrams
  • Carbohydrate

    11 grams
  • Fiber

    3 grams
  • Protein

    5 grams
  • Sugar

    3 grams


  • 1 1/4 pounds Swiss chard
  • 1/3 cup slivered almonds
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 large shallots, thinly sliced
  • Kosher salt
  • 1 tablespoon or more cider vinegar


Step 1

Prepare the Swiss chard by stripping the leaves from the stems with a knife. Slice the stems on a slight diagonal about 1/2 inch thick. Loosely arrange the leaves and chop into large pieces.

Step 2

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

Step 3

Heat the olive oil in the same skillet and increase the heat to medium high. Add the shallots and chard stems and cook, stirring frequently, until soft and browned, about 6 minutes. If the skillet begins to brown too quickly, add 1 to 2 tablespoons water. 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.

Step 4

Transfer to a serving platter, drizzle with the vinegar and some additional olive oil, top with the almonds and sprinkle with dried cherries if using.

Step 5

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

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