- 2 Tbsp slivered almonds
- 1 1/2 tsp olive oil
- 1/3 cup(s) uncooked shallot(s), chopped
- 2 pound(s) uncooked Swiss chard, fresh, ends trimmed, cut into 1/2- to 3/4-inch wide pieces
- 2 Tbsp golden seedless raisins, chopped
- 2 Tbsp water
- 1/2 tsp table salt, or to taste
- 1/4 tsp crushed red pepper flakes, or to taste
- 1 Tbsp red wine vinegar
Set a large nonstick pot over medium heat. When hot, toast almonds, stirring often, until lightly golden, about 3 minutes; remove from pan, chop and set aside.
Heat oil in same pot over medium heat. Add shallots; cook, stirring often, until light golden, about 4 minutes.
Add Swiss chard to pot and increase heat to high; cook, tossing, until chard wilts, about 3 minutes.
Add raisins, water, salt and crushed red pepper; cover and cook, stirring occasionally, until chard is tender, about 5 to 7 minutes.
Remove from heat; stir in vinegar. Transfer to a serving bowl; sprinkle with toasted almonds. Yields about 3/4 cup of Swiss chard and 1 1/2 teaspoons of almonds per serving.