Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
1/2 cup dry Sherry
1/2 cup raisins
2 tablespoons olive oil
1/2 cup sliced almonds
4 garlic cloves, thinly sliced
4 bunches Swiss chard, center ribs and stems removed, leaves cut into 2" pieces (about 16 cups)
1 Fresno chile or red jalapeño, seeded, thinly sliced
1 tablespoon finely grated lemon zest
2 teaspoons (or more) fresh lemon juice
Kosher salt, freshly ground pepper
Preparation
Step 1
Bring Sherry and raisins to a simmer in a small saucepan. Remove from heat; let cool.
Step 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.
Step 3
Add raisins with soaking liquid, chile, lemon zest, and 2 teaspoons lemon juice. Season with salt, pepper, and more lemon juice, if desired, and toss to combine.
