Swiss chard is an excellent source of vitamins A, C, E, and K, and a great source of iron, potassium, manganese, and magnesium. It’s similar in flavor to spinach, but since it’s in the beet family, it comes in a variety of eye-catching colors. Try them in this easy side dish recipe.
- 2 tablespoons slivered almonds
- 1 1/2 teaspoon olive oil
- 1/3 cup shallot, chopped
- 2 pounds Swiss chard, trimmed and cut into ½- to ¾-inch wide pieces
- 2 tablespoons golden raisins, chopped
- 2 tablespoons water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1 tablespoon red wine vinegar
Place a large nonstick pot over medium heat. When hot, add the almonds and toast until lightly golden, stirring often, about 3 minutes. Remove from the pot, chop, and set aside. Heat the oil in the same pot over medium heat. Add the shallot and cook until light golden, stirring often, about 4 minutes.
Add the Swiss chard to the pot and increase heat to high. Cook until the chard wilts, tossing, about 3 minutes. Add the raisins, water, salt, and crushed red pepper. Cover and cook until the chard is tender, stirring occasionally, about 5-7 minutes. Remove from heat and stir in the vinegar. Transfer to a serving bowl and sprinkle with the toasted almonds.