Ingredients
Method
- Heat the olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add the slivered almonds and toast, stirring constantly, for about 2 minutes until they turn lightly golden. Watch carefully — nuts burn quickly and taste bitter if you push them too far. Transfer to a plate with a slotted spoon.
- In the same skillet (don't clean it out; that toasted oil is flavor), add the sliced garlic and cook for 30 seconds until fragrant but not browned.
- Add the chopped chard stems first — they take longer than the leaves. Stir and let them soften for about 1 minute, then add the remaining cooking liquid from rinsing (or splash in a tablespoon of water).
- Toss in the chard leaves and raisins. The leaves will look like mountains at this point but will collapse quickly as they cook down.
- Cook, stirring occasionally, for about 3 minutes until the chard is tender and bright green. The raisins should have plumped up and softened.
- Season generously with salt — you want to taste it even though there's sweetness from the raisins. Add a few grinds of black pepper. Taste again and adjust if needed.
- Off heat, stir in the toasted almonds and give the dish a squeeze of lemon juice. The acid brightens everything up nicely. Serve immediately while warm.
Nutrition
Notes
I've made this on repeat ever since, mostly because it's one of those dishes that disappears fast. I serve it alongside roast chicken or fish, sometimes with crusty bread to scoop up the cooking liquid. The whole thing comes together in about fifteen minutes, and you only need a handful of ingredients you probably already have.
One practical tip: don't skip salting the chard while it cooks — it needs more than I'd expect when the raisins are pulling sweetness out of the pan. Taste as you go toward the end, and add another pinch if something tastes flat.