1

Wash chard and dry with kitchen towels. Trim any discolor stems or leaves. Remove center ribs and stems and cut crosswise into scant 1/2-inch pieces. Cut leaves into 1-inch pieces and place in a separate bowl. In a small cup combine sherry and soy sauce.

2

In a 14-inch flat-bottomed wok or 12-inch skillet add almonds and heat over medium heat, stir-frying 2 to 3 minutes or until almonds are golden. Transfer to a plate.

3

Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil, add garlic and stir-fry 10 seconds or until fragrant. Add swiss chard stems, reduce heat to medium and stir-fry 2 minutes until stems begin to soften. Add remaining 1 Tbsp oil, chard leaves, raisins, sherry, salt and pepper and stir-fry 30 seconds or until just combined. Increase heat to high, swirl in sherry mixture and stir-fry 1 to 2 minutes or until chard is tender crisp. Remove from heat and add feta, toasted almonds, and toss to combine. Yields 1 cup per serving.