Home Version:
Yield: 4 Servings
Ingredients:
½ large onion, sliced lengthwise ¼ inch thick (1 cup)
2 ½ teaspoons olive oil, divided
¼ teaspoon Spanish smoked paprika
2 pounds Swiss chard, center ribs discarded (or saved for another dish) and leaves coarsely chopped
½ cup golden raisins
½ cup water
¼ cup coarsely chopped almonds with skins
Directions:
- Cook onion with ¼ teaspoon salt in 2 tablespoons oil in a large heavy pot over medium heat, stirring, until softened.
- Sprinkle with paprika and cook, stirring, 1 minute.
- Add chard in batches, stirring frequently, until wilted.
- Add raisins and water.
- Cook, covered, stirring occasionally until chard is tender, about 7 minutes.
- Season with salt.
- Cook almonds in remaining ½ tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3-5 minutes.
- Sprinkle almonds over chard and serve.
Food Service Version:
Yield: 50 Servings
Ingredients:
6 large onions, sliced lengthwise ¼ inch thick (12 cups)
2/3 cups olive oil, divided
1 tablespoon Spanish smoked paprika
25 pounds Swiss chard, center ribs discarded (or saved for another dish) and leaves coarsely chopped
6 cups golden raisins
6 cups water
3 cups coarsely chopped almonds with skins
Directions:
- Cook onion with 3 teaspoons salt in 1.5 cups oil in a large heavy pot over medium heat, stirring, until softened.
- Sprinkle with paprika and cook, stirring, 1 minute.
- Add chard in batches, stirring frequently, until wilted.
- Add raisins and water.
- Cook, covered, stirring occasionally until chard is tender, about 7 minutes.
- Season with salt.
- Cook almonds in remaining ½ tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3-5 minutes.
- Sprinkle almonds over chard and serve.