Boistfort Valley Farm
Community Supported Recipe Box

Swiss Chard with Raisins and Almonds


  • 1 medium onion, sliced lengthwise 1/4 inch thick (1 cup)
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon Spanish smoked paprika
  • 1 bunch Swiss chard, center ribs removed and chopped, and leaves coarsely chopped
  • 1/2 cup golden raisins
  • up to 1/2 cup water (if needed)
  • 1/4 cup coarsely chopped almonds with skins


dish: side
season: fall

Cook onion and stems of chard with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard leaves in batches, stirring frequently, until wilted, then add raisins and water if needed. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.

Cook almonds in remaining 1/2 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard.

Adapted from Gourmet, February 2008, Ruth Cousineau