Swiss Chard with Sherried Raisins – GFCFSF

March 23, 2013

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Swiss Chard with Sherried Raisins - GFCFSF

1/4 cup dry Sherry
1/4 cup raisins
1 tablespoon olive oil
1/4 cup sliced almonds (optional)
2 garlic cloves, thinly sliced
2 bunches Swiss chard, center ribs and stems removed, leaves cut into 2-inch pieces (about 8 cups)
1/2 tablespoon finely grated lemon zest
1 teaspoons fresh lemon juice
Kosher salt, freshly ground pepper

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

Swiss Chard with Sherried Raisins
Swiss Chard with Sherried Raisins