Archive for June, 2009

From:  The Hills Market

  •  1/2 onion, sliced 1/4 inch thick
  • 2 1/2 tablespoons extra virgin olive oil
  • 1/4 teaspoon Spanish smoked paprika
  • 2 lbs. swiss chard, center ribs set aside, leaves chopped
  • 1/2 cup golden raisins
  • 1/2 cup water
  • 14 almonds with skins, coarsely chopped
  • 4 oz. MacKenzie Creamery Garlic and Chive Chevre

Cook onion with 1/4 teaspoon salt in 2 tablespoons olive oil in large, heavy pot, over medium heat, stirring until softened.  Sprinkle with paprika and cook, stirring 1 minute.  Add chard in batches, stirring until wilted.  Then add raisins and water.  Cook, covered, stirring until chard is tender, about 7 minutes.  Season with salt.

Cook almonds in remaining 1/2 tablespoon of olive oil in a skillet over medium-low heat, stirring until golden, about 3-5 minutes.  Sprinkle almonds and cheese over chard and serve.

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