Swiss chard with almonds and raisins
You can use the stalks and the leaves of the chard in this dish so there is no waste. If you are a raisin hater, feel free to sub in cranberries or apricots.
Plant Count – 7
- 1 big bunch Swiss chard leaves sliced thinly, stalks trimmed and then chopped into 1 cm lengths
- 1 Tbs Olive oil
- 1/2 Large onion diced
- 1 clove Garlic squashed
- 1 pinch Dry red chile flakes
- 1 handful Raisins
- 1 handful Slivered almonds
- Salt to taste
- Heat the olive oil gently in a large saucepan that has a lid.
- Add the onions and a pinch of salt. Give it a stir and then put the lid on the pot. Reduce the heat to low and cook the onions for 10 minutes until they are translucent. Use a timer as this bit is important to draw the flavour and moisture out of the onions, but it’s boring and it’s tempting to cook them for less time.
- Remove the lid and add the garlic, almonds, chili flakes,and raisins. Stir these around and simmer them for 2 minutes.
- Add the swiss chard and a good grind of black pepper and give everything in the pot a good mix. Put the lid on and cook for 5 minutes.
- Add salt and pepper to taste.
- Serve as a side with fish or chicken. Or as a main dish on top of rice or barley.
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