Go Back
+ servings

Chard with Raisins and Almonds

0 from 0 votes
Course Side Dishes
Cuisine American, Gluten-free, Middle Eastern, Vegan, Vegetarian
Servings 4 people


  • 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
Tried this recipe?Let us know how it was!