Chard with Raisins and Almonds

This recipe uses the colorful “rainbow chard” with its red, yellow, and orange stems. This is a wonderful dish for kids, who love its sweetness and bright colors.

Chard with Raisins and Almonds

Chard with Raisins and Almonds

  • ¼ cup slivered almonds
  • 2 pounds rainbow chard ((or use red-stemmed chard))
  • ½ cup Water
  • ½ cup apple juice
  • ½ cup raisins
  • 2 tablespoon butter
  1. In a pan or using your oven broiler, toast the almonds.
  2. Wash the chard, but do not dry it. Cut the leaves away from the
    stems, stack several of them in a neat pile, and roll the leaves up like
    a cigar. Slice crosswise to shred the leaves. Then cut the stems into
    ½-inch pieces.
  3. In a large pan, cook the chard stems in the water for about 4 min-
    utes; add the leaves and cook until they turn tender, 5 to 8 minutes.
    Stir in the apple juice and raisins, heating them thoroughly.
  4. Top the chard with the butter and almonds, and toss lightly. Serve at
    once.

— Ruth Charles, Featherstone Farm CSA member

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