Swiss Chard with almonds and raisins

I am always kind of iffy on chard. I can eat it in soups and stews, where it’s flavour is tempered by the other ingredients, but, honestly, I’ve never been a big fan of it sauteed. However, I got some in my CSA and decided to give it a whirl. I thought the raisins and nuts might balance out the bitterness a bit more.

The recipe is simple. Basically it’s sauteed chard in garlic and onion, with raisin and toasted almonds added at the end. I had some cashews already toasted, so I used those instead. And I think the recipe called for golden raisins, but again, all I had were the normal ones.

It’s ok. Still has that bitter chard flavour. I should probably blanch it in salted water liked I used to before sauteeing. It’s just an annoying extra step, especially in the heat of summer. I’ll eat it, but I think I need to save chard for soups!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s