Photo of Swiss Chard with Raisins, Almonds and Feta by WW

Swiss Chard with Raisins, Almonds and Feta

Total Time
20 min
15 min
5 min
From spring until fall look for beautiful rainbow chard in your farmers’ market.


Uncooked Swiss chard

1 pound(s)

Sherry wine (dry)

1 Tbsp

Low sodium soy sauce

1 Tbsp

Sliced almonds

5 Tbsp

Peanut oil

2 Tbsp, or vegetable oil

Minced garlic

1 Tbsp

Golden seedless raisins


Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Crumbled feta cheese

3 oz


  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.


It’s important to put chard stems and ribs in a bowl separate from leaves because they require more cooking. In place of swiss chard try spinach but reduce the total stir-fry time to 2 minutes or until the spinach is just wilted. The French are fond of braising chard with garlic, onions, olives and raisins. If you cut the stems into thin pieces it can be stir-fried in less than 5 minutes and with the addition of toasted almonds and feta it’s a wonderful vegetarian meal.At the market, choose the smaller bunches because the stems and leaves are more tender.