Sauteed chard with grapes and almonds
Instructions:
- Trim away the tough ends of the chard stems. Cut the tender stems into 1⁄2-inch pieces and set aside. Stack the leaves, roll into a cylinder, and cut crosswise into 1⁄2-inch ribbons.
- Heat the butter in a large skillet over medium heat. Add the almonds and cook, stirring frequently, until golden, about 4 minutes. Transfer into a small bowl.
- Heat the oil in the skillet over medium heat. Add the onion and chard stems and a pinch of salt. Cook, stirring often, until tender, about 8 minutes. Add the grapes and garlic and cook, stirring constantly, until the grapes begin to wrinkle and soften, about 2 minutes.
- Add the chard in handfuls, tossing with tongs and adding more as the leaves collapse. When all of it has been added, cover and cook, tossing occasionally, only until wilted and barely heated through, about 3 minutes. Season with the salt, pepper, and red pepper flakes. Use tongs or a slotted spoon to transfer to a serving platter, leaving behind any liquid.
- Scatter the almonds over the top and serve warm.
- What else works? You can use other quick-cooking leafy greens, such as spinach or escarole, in place of some or all of the chard.