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
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