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
- 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
- In a pan or using your oven broiler, toast the almonds.
- 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.
- 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.
- Top the chard with the butter and almonds, and toss lightly. Serve at once.
— Ruth Charles, Featherstone Farm CSA member
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