Swiss Chard with Raisins, Almonds and Feta
- Total Time
From spring until fall look for beautiful rainbow chard in your farmers’ market.
uncooked Swiss chard1 pound(s)
dry sherry1 Tbsp
low sodium soy sauce1 Tbsp
sliced almonds5 Tbsp
peanut oil2 Tbsp, or vegetable oil
minced garlic1 Tbsp
golden seedless raisins⅓ cup(s)
table salt½ tsp
black pepper¼ tsp, freshly ground
crumbled feta cheese3 oz
- 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.
- 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.
- 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.