Sauteed Swiss Chard with Shallots and Almonds

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