Swiss Chard with Raisins and Almonds
| dish: side|
Cook onion and stems of chard with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard leaves in batches, stirring frequently, until wilted, then add raisins and water if needed. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.
Cook almonds in remaining 1/2 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard.
Adapted from Gourmet, February 2008, Ruth Cousineau