Fried Swiss chard with shallots and almonds
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 183, total fat 15 G., saturated fats 2 G., proteins 5 G., carbohydrates 11 G., fiber 3 G., cholesterol 0 mg, sodium 425 mg, sugar 3 G.
Calories 183, total fat 15 G., saturated fats 2 G., proteins 5 G., carbohydrates 11 G., fiber 3 G., cholesterol 0 mg, sodium 425 mg, sugar 3 G.
This simple, healthy dish captivates with its flavor and contrasting textures. Separate the chard into stalks and leaves and stir-fry the tough stalks, as they need a little more time to become tender (but don't overdo it; you want a juicy crunch). Then, add the leaves a handful at a time, stirring until they're all wilted. Drizzle the cooked chard with olive oil for even more tenderness and top with toasted almonds for crunch. If you have dried cherries on hand, stir them in a bit; they'll add a pleasant sweet note.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g of Swiss chard
- 1/3 cup almond needles
- 2 tbsp olive oil + extra for drizzling
- 2 large shallots, thinly sliced
- 1 tbsp apple cider vinegar, or more
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Cooking the dish according to the recipe:
- Prepare the Swiss chard by removing the leaves from the stems with a knife. Slice the stems at a slight angle into slices approximately 1 cm thick. Spread the leaves loosely and chop into large pieces.
- Toast the almonds in a large skillet over medium heat without oil, shaking the pan occasionally, until fragrant, 3-4 minutes. Transfer to a plate and set aside.
- Heat the olive oil in the same pan and increase the heat to medium-high. Add the shallots and chard stems and cook, stirring frequently, until softened, about 6 minutes. If the pan starts to dry out too quickly, add 1-2 tablespoons of water.
- Add a handful of chard leaves and a little salt, stirring until the leaves are wilted; continue adding leaves, adding a little salt, until all the leaves are wilted.
- Transfer to a serving platter, drizzle with apple cider vinegar and a little olive oil, and sprinkle with slivered almonds and dried cherries, if using.
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